Spaghetti with Arugula and Cheese
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
696
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 696 cal. | (33 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 111.4 μg | (186 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 442 mg | (11 %) | ||
| Calcium | 397 mg | (40 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 bunches Arugula (about 300 grams)
- 2 red onions
- 2 garlic cloves
- 2 red chili peppers
- 400 grams Spaghetti
- salt
- 8 Tbsps olive oil
- salt
- freshly ground peppers
- 150 grams grated Provolone cheese (piquant)
Preparation steps
1.
Rinse the arugula, shake dry, remove thick stems and cut into bite-sized pieces.
Peel the onions and garlic. Cut the onions into thin rings and crush the garlic. Halve the chili peppers lengthways, remove the seeds and cut into strips.
2.
Cook the spaghetti in plenty of salted water until al dente. Drain well.
Heat some oil in a pan and sauté the onions, garlic and chili peppers. Remove from the heat and stir in the arugula and spaghetti. Season with salt and pepper.
3.
Serve showered with provolone cheese.
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