Pasta Caprese with Arugula
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
634
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 72.1 μg | (120 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,149 mg | (29 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Arugula
- 2 garlic cloves
- salt
- 4 Beefsteak tomato
- 200 grams Mozzarella
- 400 grams Spaghetti
- 5 Tbsps roasted Pine nuts
- freshly ground peppers
- olive oil (extra virgin)
Preparation steps
1.
Rinse the arugula leaves and shake dry. Peel the garlic and crush to a pulp in a mortar with a little salt. Rinse the tomatoes, cut in half, remove seeds and chop into small pieces. Drain the mozzarella and cut into cubes.
2.
Boil the spaghetti in salted water until al dente and drain. Collect the cooking water and set aside.
Mix the spaghetti with 3 tablespoons of olive oil and the garlic and season well with pepper. Add 1-2 tablespoons of pasta water in necessary and mix. Fold in the tomato pieces, the pine nuts and arugula leaves and transfer to plates.
Serve showered with mozzarella cubes.
