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Spaghetti with Tomatoes
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
725
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 725 cal. | (35 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 37.3 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 423 mg | (11 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- 4 garlic cloves
- 100 grams Bacon
- 200 grams Cherry tomatoes
- 1 bunch parsley
- 5 Tbsps olive oil
- 50 grams grated pecorino romano
- salt (and pepper)
Preparation steps
1.
Peel and slice the garlic. Rinse and halve the tomatoes. Rinse and finely chop the parsley. Cook the spaghetti in boiling salted water according to the package directions until al dente.
2.
Heat the olive oil in a pan. Sauté the bacon, garlic, and parsley, stirring constantly. Drain the spaghetti, reserving 1/8 l (approximately 4 ounces) of the cooking water. Mix the spaghetti and the tomatoes into the garlic mixture. Toss to combine, and season to taste with salt and pepper. Sprinkle with the pecorino cheese, and serve.
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