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Spaghetti Aglio, Olio e Peperoncino
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Preparation:
35 min.
Preparation
ready in 55 mins
Calories:
448
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 281 mg | (7 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- salt
- 4 garlic cloves
- 4 fresh red chili peppers
- 4 Tbsps olive oil
- 1 bunch parsley
- peppers (freshly ground)
Preparation steps
1.
Cook the spaghetti in a pot of boiling salted water until al dente. Rinse the parsley, shake dry, and pluck the leaves from the stems. Thinly slice the parsley leaves. Peel and thinly slice the garlic. Rinse the chillies, slice them in half and remove the seeds. Slice into thin strips.
2.
Heat the olive oil in a skillet and cook the garlic and chili peppers until fragrant, about 1 minutes. Add the hot spaghetti and parsley, and toss until combined with the oil, garlic and chillies. Season with salt and pepper. Serve on warmed plates.
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