Pasta with Tomatoes, Garlic, and Herbs
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
443
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 487 mg | (12 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse tomatoes and blanch. Peel, halve and remove seeds. Cut into small pieces.
2.
Rinse basil and pluck the leaves. Rinse arugula and remove the tough stems. Save some leaves for garnish, and then chop the rest.
3.
Peel garlic and cut into slices. Brown in a pan with 1 tablespoon of olive oil. Remove and set aside.
4.
Boil penne until al dente according to package instructions. Drain pasta and reserve one cup of pasta water.
5.
In a bowl mix hot penne with tomatoes, remaining olive oil, pasta water, garlic, capers, arugula, and basil.
To serve: Season with pepper and serve immediately. Garnish with reserved leaves.
