Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
45
High
Nutrition per serving
Calories1092.3 kcal (55%)
Total Fat65.3 g (93%)
Carbs91.5 g (35%)
Sugars5.8 g (6%)
Protein37.2 g (74%)
Sodium1273.8 mg (64%)
Fiber6.8 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Prepare the base:
Step 1
Cook the rigatoni in salted water until al dente, following the instructions on the package.
Step 2
Peel and finely chop the onion and garlic.
Step 3
Heat the olive oil in a pan and sauté the onion and garlic.
The meat and vegetables:
Step 4
Remove the meat from the sausage casings and roll it into small meatballs.
Step 5
Add the meatballs to the pan with the onion and garlic and cook through.
Step 6
Stir in the spinach and let it wilt/warm through.
Step 7
Add the drained, cooked pasta to the pan.
Finishing and sauce:
Step 8
Finely chop the parsley.
Step 9
Toast the pine nuts in a dry frying pan (without oil or butter) until golden brown.
Step 10
Pour the cream over the pasta and add the Parmesan cheese and parsley.
Step 11
Mix everything well and season with salt and pepper to taste.
Step 12
Sprinkle with the toasted pine nuts before serving.
Notes
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