Spaghetti with Sun-Dried Tomatoes and Arugula

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Spaghetti with Sun-Dried Tomatoes and Arugula
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
783
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie783 kcal(37 %)
Protein26 g(27 %)
Fat33 g(28 %)
Carbohydrates93 g(62 %)
Sugar added0 g(0 %)
Roughage9 g(30 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E7.8 mg(65 %)
Vitamin K56 μg(93 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin8.1 mg(68 %)
Vitamin B₆0.5 mg(36 %)
Folate104 μg(35 %)
Pantothenic acid0.9 mg(15 %)
Biotin15.5 μg(34 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C29 mg(31 %)
Potassium682 mg(17 %)
Calcium123 mg(12 %)
Magnesium124 mg(41 %)
Iron3.4 mg(23 %)
Iodine6 μg(3 %)
Zinc2.9 mg(36 %)
Saturated fatty acids10.6 g
Uric acid91 mg
Cholesterol37 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
500 grams Spaghetti
100 grams Walnut
150 grams preserved in oil, sun-dried tomatoes
1 bunch Arugula
200 grams crushed tomatoes (finished product)
175 grams Double cream cheese (60-75% fat)
salt
peppers
How healthy are the main ingredients?
tomatotomatoWalnutArugulasalt

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.