Spaghetti with Arugula, Tomatoes and Lemon Marinade
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
513
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 47.1 μg | (79 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 392 mg | (10 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
Preparation steps
1.
Boil pasta in salted water until al dente. Meanwhile, peel and halve the onions. Cut into thin half rings. Rinse and quarter cherry tomatoes. Mix the lemon juice, lemon zest, sugar, pepper, and salt together. Add to the hot broth. Blend with the blender and stream in the olive oil.
2.
Rinse the basil and arugula and shake dry. Take out the tough stems from the arugula. Set aside some leaves for garnish and coarsely chop the rest. Mix the pasta with the broth. Season with salt and pepper. Toss with arugula, basil, tomatoes, and onions.
To serve: Divide into bowls. Garnish with arugula and basil. Sprinkle with Parmesan and serve lukewarm.
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