Tagliatelle with Creamy Spinach Sauce
Tagliatelle with Creamy Spinach Sauce - For fans of the combination pasta, cheese and spinach.
Healthy, because
Even smarter
Nutritional values
Mascarpone, crème fraîche and parmesan contain a lot of fat, but also provide us with a lot of calcium: the mineral strengthens bones and teeth, among other things. Spinach supplies plenty of folic acid. The B vitamin is involved in blood formation and cell renewal and is particularly important for pregnant women, as it can prevent malformations in the unborn child.
If you would like to prepare the creamy pasta with less fat, you can also replace crème fraîche and mascarpone with sour cream. Instead of spinach, you should definitely try the dish with kale in winter - it not only provides a lot of flavour but also plenty of vitamin C.
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 618 mg | (15 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 6 mg |
Ingredients
- Ingredients
- 350 grams Tagliatelle
- salt
- 300 grams Spinach
- lemons
- 1 pc Parmesan (30 g)
- 1 garlic clove
- 100 grams Mascarpone (low fat)
- 100 grams Créme legére
- garnular Vegetable broth (Instant)
- peppers
- Nutmeg
Preparation steps
Cook the tagliatelle according the package direction in boiling salted water until al dente.
Rinse and dry the spinach. If necessary, remove any hard stems.
Squeeze half of a lemon. Grate the parmesan cheese. Peel and finely chop the garlic.
Heat 125 ml (approximately 4 ounces) of water in a saucepan. Stir in the mascarpone and pastry cream. Add the spinach and garlic, and bring to a boil briefly. Season with 1 tablespoon of lemon juice, the granulated broth, pepper, and 1 pinch of freshly grated nutmeg.
Mix the pasta with the sauce, top with parmesan cheese, and serve on plates.
