Pasta with Tomato Sauce and Carrots
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
627
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 755 mg | (19 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Spaghetti
- 4 Tomatoes
- 3 carrots
- 1 shallot
- 1 garlic clove
- 5 Tbsps olive oil
- 4 Tbsps Parmesan (freshly grated)
- parsley (for garnish)
- salt
- freshly ground pepper
Preparation steps
1.
Cook spaghetti according to package directions in a pot of boiling salted water until al dente.
2.
Rinse tomatoes, quarter, remove stalk and dice.
3.
Peel carrot and cut or slice into 8 cm (approximately 3 inches) long pins.
4.
Peel shallot and garlic and finely dice both.
5.
Blanch carrots in a pot of boiling salted water for about 1 minute. Drain, rinse with cold water and drain. Heat 3 tablespoons oil in a pan, add carrots, fry briefly and then add dripping wet spaghetti to the pan, stir and season with salt and pepper.
6.
Heat remaining oil in another pan, fry shallots and garlic, add tomato and seaon to taste with salt and pepper.
7.
Arrange spaghetti with carrots on plates, cover with tomato mixture, sprinkle with Parmesan and serve garnished with parsley.
