Smarter Pasta with Arrabbiata Sauce
Smarter Pasta with Arrabbiata Sauce - Classic Italian pasta with red chile pepper
Healthy, because
Even smarter
Nutritional values
This vegetarian pasta meal is rich in dietary fiber that stabilizes blood sugar while also keeping cholesterol levels low.
This pasta pairs beautifully with a light arugula salad, which is rich high in vitamin C and antioxidants.
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.5 g | (42 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 26.7 μg | (45 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 743 mg | (19 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 Tomatoes
- 2 small onions
- 2 small garlic cloves
- 1 red chili pepper
- 2 Tbsps olive oil
- 6 ozs Penne (preferably whole-grain)
- salt
- 2 sprigs parsley
Kitchen utensils
Preparation steps
Remove stems from the tomatoes.
Dip the tomatoes in boiling water, remove, rinse in cold water and remove skins. Quarters, remove seeds and chop.
Peel the onions and garlic and chop finely. Cut chile pepper in half lengthwise, remove seeds, rinse and chop.
Heat oil in a skillet. Sauté onions, garlic and chile pepper over medium heat for 2-3 minutes.
Add tomatoes and cook over medium heat for 15 minutes, stirring frequently.
Meanwhile, cook penne according to package directions in plenty of salted water. Drain in a sieve, reserving some of the cooking water.
Rinse the parsley, shake dry, pluck off the leaves and chop. Add penne and parsley to the tomatoes and mix well. If the sauce is too thick, thin with a little of the reserved cooking water.
