Pasta with Tomato Sauce
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
650
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 650 cal. | (31 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 647 mg | (16 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Penne
- salt
- 6 Plum tomato
- 150 grams Pancetta
- 1 handful parsley
- 2 shallots
- 1 garlic clove
- 2 Tbsps olive oil
- freshly ground peppers
Preparation steps
1.
Cook the pasta in plenty of salted water until al dente.
2.
Rinse the tomatoes, cut out the stalks and chop into bite-sized pieces. Cut the pancetta into small cubes. Rinse the parsley, shake dry and chop finely.
Peel and finely chop the shallots and garlic and sauté until translucent in some oil. Add the bacon and fry until crispy. Add the tomatoes and fry for 1-2 minutes. Season with salt and pepper.
Drain the pasta and toss into the pan with the remaining ingredients. Divide between four plates and serve garnished with chopped parsley.
