Spaghetti with Parsley and Pepperoncini

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Spaghetti with Parsley and Pepperoncini
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
449
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie449 cal.(21 %)
Protein13 g(13 %)
Fat11 g(9 %)
Carbohydrates73 g(49 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.5 mg(13 %)
Vitamin K19.3 μg(32 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.2 mg(14 %)
Folate37 μg(12 %)
Pantothenic acid0.3 mg(5 %)
Biotin1.2 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C8 mg(8 %)
Potassium264 mg(7 %)
Calcium30 mg(3 %)
Magnesium60 mg(20 %)
Iron1.7 mg(11 %)
Iodine1 μg(1 %)
Zinc1.6 mg(20 %)
Saturated fatty acids1.6 g
Uric acid63 mg
Cholesterol0 mg
Complete sugar1 g

Ingredients

for
4
Ingredients
400 grams Spaghetti
4 Tbsps olive oil
6 garlic cloves
1 Peperoncino
½ bunch parsley
salt
peppers
How healthy are the main ingredients?
olive oilparsleygarlic clovesalt

Preparation steps

1.

Bring a large pot of salted water to a boil.

2.

Peel and chop the garlic.

3.

Rinse the pepperonciniand halve lengthwise. Remove the seeds and membranes, and finely chop.

4.

Heat the olive oil in a pan,  then add the garlic and peppers.

5.

Sauté lightly, and make sure to not burn the garlic (or it will be bitter).

6.

Remove the pan from the heat.

7.

Cook the spaghetti in the salted boiling water according to the package directions until al dente.

8.

Rinse and dry the parsley, then remove the leaves and chop.

9.

Shortly before the spaghetti has finished cooking, return the pan to the heat, and stir in 3-4 tablespoons of pasta water.

10.

Drain spaghetti in a colander, add to the pan, and season with salt and pepper.

11.

Sprinkle with the parsley, and toss to combine thoroughly.

12.

Serve immediately on warmed plates.