Spaghetti with Tapenade
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
496
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 253 mg | (6 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- salt
- 1 hard-boiled egg
- ½ bunch Basil
- 2 Anchovy fillet
- 100 grams black Olives (pitted)
- 4 Tbsps olive oil
- 1 Tbsp lemon juice
- 1 garlic clove
- freshly ground peppers
Preparation steps
1.
Cook pasta in plenty of boiling salted water until al dente.
2.
Peel and chop the egg.
3.
Cut basil leaves into strips. Chop anchovy fillets.
4.
For the tapenade, mix olives with oil, lemon juice and chopped garlic.
5.
Season with pepper.
6.
Drain the pasta, reserving 1/2 cup cooking water.
7.
Place the pasta in a bowl. Add the cooking water, chopped egg, basil, anchovies and olive tapenade and toss well.
