Spaghetti with Tomatoes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
519
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 595 mg | (15 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- 600 grams Cherry tomatoes
- 60 grams small, pickled Caper
- 1 shallot
- 1 garlic clove
- 3 Tbsps White vinegar
- ½ tsp Mustard
- 1 pinch sugar
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- ½ bunch Basil
Preparation steps
1.
Cook the spaghetti in boiling salted water until al dente. Remove the spaghetti from the water, and drain thoroughly.
2.
Rinse and halve the tomatoes. Peel and finely dice the shallot and garlic. Mix the vinegar with the mustard, then season to taste with salt, pepper, and sugar. Gradually incorporate the oil, mix in the shallots and garlic, then add the tomatoes.
3.
Arrange the spaghetti on plates and top with the tomato mixture. Garnish with the capers and basil, and serve.
