Spaghetti with Capers and Arugula
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
567
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 58.3 μg | (97 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 342 mg | (9 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Arugula (150 g)
- 1 shallot
- 2 garlic cloves
- 1 Red chili pepper
- 2 Tbsps small Caper
- salt
- freshly ground peppers
- 400 grams Spaghetti
- 6 Tbsps olive oil
- 75 grams grated Parmesan
Preparation steps
1.
Rinse the arugula and drain thoroughly. Tear into small pieces, if necessary. Peel and finely dice the shallot and garlic. Rinse the chili and halve lengthwise. Remove the seeds and finely dice.
2.
Cook the spaghetti in boiling salted water until al dente.
3.
Heat the olive oil over medium heat in a wide pan. Add the shallot, and sauté until translucent. Mix in the garlic and the chili and sauté briefly.
4.
Drain the spaghetti, reserving 1 cup of the cooking liquid. Add the spaghetti and the arugula to the pan, then mix in a little of the pasta water. Mix in the capers, and season to taste with salt and pepper. Toss to combine thoroughly, garnish parmesan cheese, and serve immediately.
