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Recipe by Pugghia
The simplicity of spaghetti with spinach cream with the super touch of taralli. A dish that combines flavor and Apulian tradition.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Wash the spinach leaves well. Blanch them in water for a few seconds and cool them in ice water.
Step 2 of 5: Blend the spinach with EVO oil and Parmesan to create a cream. Add a splash of water to get the right consistency.
Step 3 of 5: Cook the spaghetti in plenty of salted water and drain al dente.
Step 4 of 5: Toss the spaghetti in a pan with the spinach cream.
Step 5 of 5: Serve the spaghetti in a nest shape and garnish with crumbled taralli.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving122 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,175 kJ281 kcal | 967 kJ231 kcal |
| Fat | 5.78 g | 4.76 g |
| of which saturated fatty acids | 1.7 g | 1.4 g |
| Carbohydrates | 46.94 g | 38.63 g |
| of which sugars | 1.58 g | 1.3 g |
| Fibre | 2.02 g | 1.66 g |
| Protein | 12.15 g | 10 g |
| Salt | 0.09 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
