Penne with Tomato Sauce and Arugula
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(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
589
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 60.3 μg | (101 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 671 mg | (17 %) | ||
| Calcium | 372 mg | (37 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cook the penne in boiling salted water until al dente. Rinse and dice the tomatoes.
2.
Peel and finely chop the garlic. Sauté in the olive oil, then add the sugar and tomato paste. Add the red wine and tomatoes, and simmer. Mix in the oregano and the pasta, with a little of the pasta cooking water. Season to taste with salt and pepper.
3.
Rinse the arugula, remove the tough stems, and coarsely chop. Mix into the penne and divide into bowls. Garnish with freshly grated parmesan and serve.
