Pasta with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 690 cal. | (33 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 302.1 μg | (504 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 202 μg | (67 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,160 mg | (29 %) | ||
| Calcium | 306 mg | (31 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 350 grams Penne
- 300 grams Spinach
- 200 grams Cherry tomatoes
- 100 grams Bacon
- 5 sun-dried Tomatoes in oil
- 1 onion
- 2 Tbsps olive oil
- 500 grams crushed Tomatoes (canned)
- salt
- freshly ground peppers
- 100 grams Goat cheese
- Basil (for garnish)
Preparation steps
Rinse spinach, trim and blanch in a pot of boiling salted water, drain and rinse with cold water.
Rinse and halve cherry tomatoes.
Finely dice bacon.
Drain sun-dried tomatoes, collect oil and cut into small cubes.
Peel onion and dice. Heat 1 tablespoon olive oil in a pan, saute onion until translucent, add crushed tomatoes, simmer 15 minutes and season with salt and pepper.
Cook pasta in a pot of boiling salted water until al dente.
Fry bacon with sun-dried tomato cubes and remaining olive oil in a pan until crispy. Add 2 tablespoons of sun-dried tomato oil, cherry tomatoes and spinach, fry for 1 minute and season with salt.
Drain pasta, add to the pan with bacon mixture, mix well, transfer to plates and sprinkle with tomato sauce and coarsely crumbled goat cheese. Serve garnished with basil leaves.
