Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
110
High
Nutrition per serving
Calories1383.9 kcal (69%)
Total Fat25.8 g (37%)
Carbs232.6 g (89%)
Sugars13.9 g (15%)
Protein55.1 g (110%)
Sodium1032.2 mg (52%)
Fiber22.8 g (81%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
1. Bring a pot of generously salted water to a boil. Cook pasta until al dente, following package directions. While the pasta is cooking, prepare the sauce.
Step 2
2. Combine the spinach, garlic, yogurt, olive oil and sea salt flakes in a blender with half the fresh basil leaves, half the peas and half the chili flakes dried red. Once blitzed, stir in the lemon juice and set aside.
Step 3
3. One minute before the pasta is done cooking, add the remaining peas to the boiling water and finish cooking. Drain pasta and peas and return to pot.
Step 4
4. Pour the yogurt sauce over the drained pasta and peas and stir to combine.
Step 5
5. Roughly tear the remaining basil leaves and toss the finished pasta with the crumbled ricotta salata and remaining red pepper flakes. D
Step 6
6. Dress and serve immediately, drizzled with extra virgin olive oil to complete the dish
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
