Spaghetti with Sun-Dried Tomatoes and Arugula
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
783
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 783 cal. | (37 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 56 μg | (93 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 682 mg | (17 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cook the spaghetti in boiling salted water until al dente. Toast the walnuts in a dry pan. Drain the sun-dried tomatoes, reserving the oil. Coarsely chop the tomatoes. Rinse the arugula and pat dry. Remove any tough stems and coarsely chop.
2.
Puree the nuts, both varieties of tomatoes, the double cream, and 4-5 tablespoons of the reserved oil. Stir in the arugula, and season to taste with pepper. Mix the sauce with the drained spaghetti and toss to combine. Transfer to warm plates, garnish with arugula, and serve.
