Basil Spaghetti
Nutritional values
(Percentage of daily recommendation)
| Calorie | 673 cal. | (32 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 345 mg | (9 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 500 grams Spaghetti
- 8 Tbsps olive oil
- 4 bunches Basil
- 2 garlic cloves
- 5 Tbsps pecorino romano (shaved)
- salt
- freshly ground peppers
Preparation steps
Cook the pasta in boiling salted water according to the package directions until al dente.
Rinse the basil and pat dry. Remove the leaves from the stems, and set 20 leaves aside for garnish. Chiffonade the remaining basil.
Heat 4 tablespoons of oil in a large skillet. Sauté the basil strips briefly. Peel the garlic and pass through a press into the pan.
Drain the spaghetti in a colander. Add to the basil oil, and toss to combine. Season to taste with salt and pepper.
Heat the remaining oil in a separate pan. Sauté the basil for 1 minutes, then remove from the pan and drain on paper towels. Mix the remaining oil in the pan into the spaghetti.
Arrange the spaghetti on plates. Top with the whole basil leaves, garnish with the pecorino, and serve.
