Pappardelle with Spicy Sun-Dried Tomato Sauce
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
456
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 36.3 μg | (61 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 334 mg | (8 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Tagliatelle
- 100 grams sun-dried Tomatoes in oil (jarred)
- 1 bunch parsley
- 20 grams butter
- 1 garlic clove
- 10 drops Chile oil
- salt (and pepper)
- 40 grams Parmesan (piece)
- parsley (for garnish)
Preparation steps
1.
Cook the pappardelle in boiling salted water according to the package directions.
2.
Mash the sun-dried tomatoes, 2 tablespoons of the oil from the tomatoes, and the parsley leaves into a paste.
3.
Drain the pasta, reserving 1 cup of the cooking water. Heat the butter in a pan, and add the pasta. Mix in the sun-dried tomato paste and the pasta water. Peel the garlic, and pass through a press into the mixture. Season to taste with the chili oil, salt, and pepper.
4.
Divide the pasta onto plates. Sprinkle with parlsey, and shave the parmesan cheese (using a vegetable peeler) over the top.
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