Spaghetti with Tomato and Arugula
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
very easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
602
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 71.9 μg | (120 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 932 mg | (23 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Tomatoes
- 2 garlic cloves
- 1 bunch Arugula
- 5 Tbsps olive oil
- 2 Tbsps lemon juice
- salt
- freshly ground pepper
- 1 pinch sugar
- 500 grams Spaghetti
Preparation steps
1.
Cut tomatoes crosswise, blanch for 2-3 minutes in boiling salted water, drain, rinse with cold water and peel. Quarter the tomatoes, remove the seeds and chop. Peel and finely chop the garlic. Rinse the arugula and break into smaller pieces. Mix tomatoes with garlic, olive oil and lemon juice. Season with salt, pepper and sugar.
2.
Cook spaghetti according to package instructions in boiling salted water. Drain. Mix with the tomatoes and arugula and serve.
