Spaghetti with Nuts and Sage
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
832
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 832 cal. | (40 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.3 g | (41 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 591 mg | (15 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Spaghetti
- salt
- 200 grams mixed Nut
- a few leaves of Sage
- 4 Tbsps Walnut oil
- salt
- freshly ground pepper
- 2 Tbsps grated Parmesan
Preparation steps
1.
Cook spaghetti in plenty of boiling salted water (5 liters or approximately 5 1/4 quarts) until al dente, according to package directions. Coarsely chop nuts. Rinse sage leaves and shake dry. Heat oil in a pan. Add sage leaves and nuts and sauté briefly. Season with salt and pepper. Drain spaghetti well and mix with nuts and sage. Serve topped with Parmesan cheese.
