Spaghetti with Vegetable Sauce
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
610
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 610 cal. | (29 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 189 mg | (199 %) | ||
| Potassium | 733 mg | (18 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Bell pepper (one red, green and yellow)
- 4 small, mild onions
- 1 garlic clove
- 3 Tbsps olive oil
- 500 grams Spaghetti
- salt
- 1 splash dry Red wine
- 200 grams crushed Tomatoes (canned)
- 2 Tbsps Caper
- balsamic vinegar
- 1 pinch sugar
- freshly ground peppers
- 50 grams freshly grated Cheese (such as Pecorino or Parmesan)
- thyme (for garnish)
Preparation steps
1.
Rinse and halve the peppers. Trim and cut into diamond shapes. Peel the onions and slice lengthwise. Peel and finely chop the garlic. Sauté the onion in the oil for 2-3 minutes, then add the garlic and peppers. Cook for 1-2 minutes, then deglaze with the red wine. Mix in the tomato and simmer gently for 8 minutes, stirring occasionally. Cook the spaghetti in boiling salted water until al dente.
2.
Add the capers to the vegetable ragout, and season to taste with the vinegar, sugar, salt, and pepper. Sprinkle with the cheese and garnish with the thyme.
