Spaghetti with Chile Peppers and Cress
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
506
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 312 mg | (8 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cook spaghetti in plenty of boiling salted water until al dente. Meanwhile, cut the roots from the cress. Rinse the chile peppers and cut into thin rings.
2.
Drain the spaghetti, reserving some of the cooking water. Mix spaghetti with 4 tablespoons olive oil, watercress and chile pepper rings. Season with salt and pepper. Stir in 2-3 tablespoons of the cooking water. Serve immediately.
