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Spaghetti with Tomato Sauce and Arugula
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
35 min.
Preparation
Calories:
593
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 70.5 μg | (118 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,059 mg | (26 %) | ||
| Calcium | 322 mg | (32 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Blanch the tomatoes in boiling water for a few seconds. Remove the tomatoes from the water and peel. Cut into quarters, remove the core, and finely dice. Peel and finely dice the shallot and garlic.
2.
Heat the oil in a pan, and sweat the shallot and garlic. Add the tomato paste, sauté briefly, then add the tomatoes. Season to taste with salt, pepper, and sugar. Cover and simmer over low heat for 15 minutes.
3.
Cook the spaghetti in boiling salted water until al dente.
4.
Rinse and trim the arugula, then dry thoroughly.
5.
Drain the pasta, then mix with the tomato sauce and the arugula. Arrange the spaghetti on plates. Shave the parmesan over the spaghetti and serve immediately.
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