Spaghetti with Tomato Sauce
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
393
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 457 mg | (11 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cook the spaghetti in boiling salted water according to the package directions until al dente.
2.
Blanch the tomatoes in boiling water. Remove the tomatoes, rinse with cold water, and peel. Cut into quarters, remove the core, and chop. Remove the basil leaves from the stems. Set some aside for garnish, and finely chop the rest. Add the tomatoes to a pot, and pour in the vegetable broth. Season to taste with salt and pepper, then simmer for 10 minutes. Mix the spaghetti into the tomato sauce. Arrange the spaghetti on plates, garnish with freshly grated parmesan and the reserved basil, and serve.
