Spaghetti with Tomato Sauce
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
547
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 48.3 μg | (81 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 882 mg | (22 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the tomatoes and blanch in boiling water. Halve the tomatoes, remove the peel and seeds, and finely dice. Peel and finely dice the onion. Heat the olive oil in a saucepan and sauté until golden brown. Add the tomatoes and continue to cook, stirring constantly. Mix in 1 teaspoon of sugar, cover, and simmer for 5-8 minutes. Mix in the butter, then season to taste with salt and pepper.
2.
Cook the spaghetti in boiling salted until al dente. Drain well, then arrange on plates. Top with the sauce, garnish with parsley and grated parmesan cheese, and serve immediately.
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