Spaghetti with Avocado Sauce
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
446
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 446 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 30.1 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 856 mg | (21 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Halve the avocados and remove the seeds. Scoop out the pulp and mash completely with a fork. Season to taste with lemon juice, salt, pepper, and Tabasco and stir until combined.
2.
Rinse and quarter the tomatoes. Remove the seeds, and finely dice. Rinse the parsley and pat dry. Remove the leaves from the stems and finely chop.
3.
Cook the spaghetti in boiling salted water until al dente.
4.
Drain the spaghetti, then mix thoroughly with the avocado mixture. Arrange on plates, garnish with the tomatoes and parsley, and serve.
