Pasta with Tomato Sauce
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
467
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 13.2 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 621 mg | (16 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
5
Preparation steps
1.
Drain tomatoes (reserve juice) and chop. Heat 3 tablespoons oil in a pan and fry onion until soft. Add tomatoes and garlic to the pan. Add tomato juice to the pan and leave to boil. Reduce heat and simmer over low heat (uncovered) for 5-8 minutes until sauce is cooked. Stir occasionally. Remove the pan from the heat and season with salt, pepper, nutmeg and 2 teaspoons sugar. Stir in 1 tablespoon butter and set aside.
2.
Cook pasta in a pot of boiling salted water until al dente. Drain pasta and set aside 1 cup of pasta cooking water. Add pasta to the pan, mix and put pan back on the stove. Stir briefly over high heat. Stir in basil and serve immediately with grated Pecorino or Parmesan.
