Tagliatelle with Ricotta Cheese, Spinach and Pine Nuts
Healthy, because
Even smarter
Nutritional values
The fresh spinach delights us with cell-protecting vitamin C, E and beta-carotene. Zinc cares for the immune system and is involved in many metabolic mechanisms. The green leafy vegetables are also an important supplier of vegetable protein and haematopoietic iron. The low-fat ricotta is particularly rich in protein, which not only makes it creamy, but is also well tolerated by the stomach and intestines.
A dash of lemon juice makes the ricotta cream even fresher and rounds off the taste. If you would like to change the recipe, the spinach can be replaced by chard, for example. Instead of pine nuts, chopped walnuts also taste great with pasta.
(Percentage of daily recommendation)
| Calorie | 628 cal. | (30 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 118.4 μg | (197 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 566 mg | (14 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 400 grams Tagliatelle (or Fettucini)
- 300 grams Ricotta cheese
- 3 handfuls Baby spinach
- 4 Tbsps Pine nuts (toasted)
- freshly ground peppers
- Nutmeg (freshly grated)
- salt
- olive oil (extra-virgin)
Preparation steps
Cook tagliatelle in plenty of salted boiling water until al dente. Rinse spinach and spin dry.
Drain pasta, reserving some of the cooking water. Mix pasta immediately with 2-3 tablespoons oil, ricotta cheese and 4-5 tablespoons cooking water. Continue mixing until ricotta completely coats pasta. Add additional cooking water if needed to thin sauce.
Stir in baby spinach and pine nuts and season with pepper and nutmeg. Divide pasta among plates and serve immediately.
