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Spaghetti with Beetroot and Baked Ricotta and Pears
BOXOFSPICE12Ingredients
55Minutes
1090Calories
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Ingredients
US|METRIC
2 SERVINGS
- 150 grams spaghetti
- 200 grams ricotta
- 2 beets (medium size, around 250 grams, cooked and peeled)
- 2 pears
- 3 cloves garlic
- 1/4 tsp. rosemary (+ some to sprinkle on the prepared dish)
- 200 grams baby spinach
- 4 Tbsp. olive oil
- 1 handful walnuts
- salt
- pepper
- balsamic vinegar (splash of)
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NutritionView More
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1090Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1090Calories from Fat560 |
| % DAILY VALUE |
| Total Fat62g95% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium630mg26% |
| Potassium1550mg44% |
| Protein31g |
| Calories from Fat560 |
| % DAILY VALUE |
| Total Carbohydrate110g37% |
| Dietary Fiber16g64% |
| Sugars29g |
| Vitamin A200% |
| Vitamin C70% |
| Calcium40% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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