Spaghetti with Asparagus and Tomato Sauce
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
409
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 46.4 μg | (77 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse and chop the scallions. Heat olive oil in a pan and fry the onions until translucent. Add tomatoes and season with salt and pepper. Let simmer over low heat.
2.
Cut off the lower ends of the asparagus and cut the stalks on a diagonal in 3 cm (approximately 1 inch) long pieces. Bring a large amount of salted water to a boil and cook the asparagus for 8 minutes. Remove with a slotted spoon and rinse. Drain well in a colander. Save the asparagus water.
3.
Cook the spaghetti in the asparagus water until al dente. Mix asparagus with tomato sauce and let it sit briefly on low heat. Drain the spaghetti in a colander.
To serve: Mix the spaghetti with the tomato sauce and serve warm on plates.
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