Spicy Pasta with Arugula and Parmesan
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
726
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 726 cal. | (35 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 55.9 μg | (93 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 252 mg | (265 %) | ||
| Potassium | 784 mg | (20 %) | ||
| Calcium | 370 mg | (37 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Spaghetti
- 4 pickled Bell pepper (in oil)
- 3 chili peppers
- 1 yellow onion
- 2 garlic cloves
- 1 handful Arugula
- 6 Tbsps olive oil
- 100 grams Parmesan (freshly grated)
- salt
- peppers
Preparation steps
1.
Cook pasta in plenty of salted water until al dente. Peel and finely dice onion and garlic.
2.
Rinse arugula, remove any tough stems and tear leaves into bite-sized pieces. Drain peppers and cut into fine strips. Rinse chile, remove stem, seeds and ribs and cut into thin rings. Heat the oil in a frying pan. Add onions, garlic and chile and sauté 3-5 minutes. Add arugula and pepper strips, heat until warmed through and season with salt and pepper.
3.
Drain pasta and toss with arugula sauce. Transfer to plates and serve sprinkled with plenty of Parmesan.
