Pasta with Tomato Sauce and Parmesan
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
358
calories
Calories
Healthy, because
Even smarter
Nutritional values
This classic pasta recipe is simple to make but a good source of vitamins, minerals and protein.
If you're vegan, simpy replace the parmesan with dairy-free cheese.
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 14.6 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 655 mg | (16 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 28 ozs crushed Tomatoes (canned)
- 1 tsp dried oregano
- 1 bay leaf
- salt
- freshly ground peppers
- 18 ozs Orecchiette pasta
- 1 handful Basil
- 1 tsp sugar
- 1 tsp white balsamic vinegar
- 2 ozs Parmesan
Preparation steps
1.
Peel and finely chop the onion and garlic. Saute in a pot in hot oil until translucent and stir in the tomatoes. Add the oregano and the bay leaf and season with salt and pepper. Simmer 15-20 minutes.
2.
Meanwhile, cook the pasta in salted boiling water until al dente.
3.
Rinse the basil, shake dry and cut the leaves into strips. Add approximately half of the basil to the sauce. Remove the bay leaf and puree the sauce. Season with salt, pepper, sugar and vinegar. Add the drained pasta, mix and transfer to plates. Top with grated Parmesan and serve sprinkled with basil.
