Tagliatelle With Spinach - Healthy Recipes

Tagliatelle with spinach

Ingredients for 2 servings:

300 g fresh spinach, salt

200 g ribbon noodles

1 spring onion

1 clove of garlic

1 teaspoon olive oil

1/8 l vegetable soup

4 tbsp low-fat yoghurt, drained

nutmeg, pepper

60 g semi-hard cheese, low in fat

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Preparation:

• Remove coarse stems from the fresh spinach and wash well. Bring water to the boil in a saucepan and blanch the spinach leaves in it, then transfer to a draining sieve and set aside.

• Bring plenty of water to the boil, lightly salt and cook the ribbon pasta in it until al dente.

  In the meantime, clean and finely chop the spring onions. Peel and finely crush the clove of garlic.

• Heat olive oil and lightly roast the spring onion in it, deglaze with vegetable soup, add garlic and yoghurt.
• Strain the cooked tagliatelle, mix well with the spinach and yogurt sauce, season with nutmeg, salt and pepper.
• Arrange on a plate and sprinkle with grated cheese.

ingredients	Nutritional values per serving (approx.)	ingredients	Nutritional values per serving (approx.)
Energy (kcal)	465	Dietary fiber (g)	9
Protein (g)	24	Cholesterol (mg)	99
Fat (g)	8th	Carbohydrates (g)	72

This recipe comes from the brochure Healthy Cooking - Made Easy by the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).