Spaghetti and Arugula Salad
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(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
581
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 72.5 μg | (121 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 758 mg | (19 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse arugula, trim tough stems and spin dry. Rinse bell pepper, cut in half, remove ribs and seeds and cut into very thin strips. Rinse and trim scallions and slice into thin rings. Rinse tomatoes, cut in half, remove seeds and cut into small cubes. Toast pine nuts in a dry pan.
2.
Cook spaghetti in plenty of boiling salted water until al dente. Drain and mix spaghetti in a large bowl with 5 tablespoons olive oil, tomatoes, bell pepper, scallions, parsley and pepper. Season with lemon juice and salt. Mix in arugula and pine nuts. Garnish with Parmesan and serve.
