Pasta with Pepper and Tomato Sauce
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
734
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 734 cal. | (35 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 727 mg | (18 %) | ||
| Calcium | 357 mg | (36 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams macaroni
- 2 onions
- 100 grams grated Parmesan
- 2 garlic cloves
- 5 Tbsps olive oil
- 500 grams crushed Tomatoes
- 1 big red Pepperoncini
- 1 Tbsp Tomato paste
- 4 Tbsps Crème fraiche
- salt
- peppers
Preparation steps
1.
Peel the onions and garlic. Finely chop. Saute in the oil and add in the tomatoes. Let simmer for 5 minutes. Cut the peppers in half, remove the seeds and finely chop. Add the tomato paste and creme fraiche to the sauce.
2.
Cook the noodles according to package instructions. Serve each bowl of pasta with a dollop of sauce on the pasta. Sprinkle with Parmesan.
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