Spaghetti with Parsley and Pepperoncini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 264 mg | (7 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 400 grams Spaghetti
- 4 Tbsps olive oil
- 6 garlic cloves
- 1 Peperoncino
- ½ bunch parsley
- salt
- peppers
Preparation steps
Bring a large pot of salted water to a boil.
Peel and chop the garlic.
Rinse the pepperonciniand halve lengthwise. Remove the seeds and membranes, and finely chop.
Heat the olive oil in a pan, then add the garlic and peppers.
Sauté lightly, and make sure to not burn the garlic (or it will be bitter).
Remove the pan from the heat.
Cook the spaghetti in the salted boiling water according to the package directions until al dente.
Rinse and dry the parsley, then remove the leaves and chop.
Shortly before the spaghetti has finished cooking, return the pan to the heat, and stir in 3-4 tablespoons of pasta water.
Drain spaghetti in a colander, add to the pan, and season with salt and pepper.
Sprinkle with the parsley, and toss to combine thoroughly.
Serve immediately on warmed plates.
