Spaghetti with Tomato Pesto
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
586
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 586 cal. | (28 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 544 mg | (14 %) | ||
| Calcium | 270 mg | (27 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 garlic cloves
- 100 grams separated Tomato in oil
- 75 grams Parmesan
- Juice of half of an Oranges
- 2 Tbsps olive oil
- Salt and freshly ground pepper
- 500 grams Spaghetti
- Basil
Preparation steps
1.
Peel the garlic. Drain tomatoes, reserving the oil. Coarsely chop the tomatoes. Break up parmesan into small pieces. Purée garlic, tomatoes, 5 tablespoons of tomato oil and parmesan in a blender. Stir in orange juice and olive oil. Season with salt and pepper.
2.
Cook spaghetti in plenty of boiling salted water according to package directions until al dente. Drain. Mix with tomato pesto and serve sprinkled with basil leaves.
