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Preserved vegetable pasta
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 30 mins
Calories:
394
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 69.1 g | (230 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 453 μg | (151 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 29 μg | (64 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 2,445 mg | (61 %) | ||
| Calcium | 459 mg | (46 %) | ||
| Magnesium | 203 mg | (68 %) | ||
| Iron | 10.7 mg | (71 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 514 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 14 ozs Spaghetti
- ¾ cup sun-dried tomatoes (in oil, chopped or sliced, reserving 2-3 tbsp oil)
- 8 Baby Artichoke (in oil, drained and quartered)
- 2 cloves garlic cloves (finely chopped)
- ⅔ cup dry white wine
- 1 cup green Olives (stoned)
- 3 Tbsps Caper (from a jar)
- 2 Tbsps freshly chopped parsley
- ½ cup grated Parmesan
Preparation steps
1.
Cook the spaghetti in boiling salted water until al dente. Drain well.
2.
Heat the oil from the tomatoes and gently fry the artichokes for approx. 5 minutes, stirring. Add the garlic and deglaze with the wine. Add the tomatoes and braise for a further 1-2 minutes until cooked.
3.
Stir in the olives, capers, parsley and drained pasta. Season to taste with salt and ground black pepper and divide between plates. Sprinkle with parmesan and serve.
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