Spaghetti with Tomato Ragout
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
495
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 60.7 μg | (101 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 459 mg | (11 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cook spaghetti in plenty of boiling salted water until al dente. Chop the chile pepper. Rinse parsley, pat dry and finely chop. Drain anchovies and cut into pieces. Sauté garlic, onion and chile pepper in hot oil. Add capers, olives and anchovies and sauté briefly.
2.
Stir in parsley and drained, coarsely chopped tomatoes. Simmer for 5-10 minutes. Season sauce with salt and sugar to taste. Mix the drained spaghetti with the sauce. Grate Parmesan over the spaghetti, garnish with parsley and serve.
