Aglio E Olio Spaghetti

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Aglio E Olio Spaghetti
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
581
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie581 cal.(28 %)
Protein18 g(18 %)
Fat16 g(14 %)
Carbohydrates91 g(61 %)
Sugar added0 g(0 %)
Roughage6.7 g(22 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.9 mg(16 %)
Vitamin K16 μg(27 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.3 mg(21 %)
Folate44 μg(15 %)
Pantothenic acid0.5 mg(8 %)
Biotin1.6 μg(4 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C7 mg(7 %)
Potassium329 mg(8 %)
Calcium93 mg(9 %)
Magnesium77 mg(26 %)
Iron2.1 mg(14 %)
Iodine5 μg(3 %)
Zinc2.2 mg(28 %)
Saturated fatty acids3.1 g
Uric acid78 mg
Cholesterol4 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
500 grams Spaghetti
5 Tbsps olive oil
8 garlic cloves
1 dried Peperoncino
bunch parsley
salt
freshly ground peppers
Parmesan (for garnish)
How healthy are the main ingredients?
olive oilparsleygarlic clovesaltParmesan

Preparation steps

1.

For the spaghetti, bring a large pot of salted water to a boil.

2.

Peel garlic and cut into thin slices. Crumble dried peperoncini.

3.

Heat olive oil in a pan, saute garlic and peperoncini lightly. Do not brown or garlic will be bitter. Remove the pan from heat.

4.

Cook spaghetti in the boiling water according to package instructions until al dente.

5.

Rinse parsley, shake dry, pluck leaves and chop.

6.

Shortly before spaghetti is cooked, heat the pan again, and add 3-4 tablespoons pasta water. Drain spaghetti in a colander, add to the pan and season with salt and pepper.

7.

Sprinkle with parsley and mix everything well.

8.

Serve immediately on warmed plates.