Sun-dried Tomato and Mozzarella Spaghetti
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
288
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 434 mg | (11 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ¼ cups sun-dried tomatoes (packed in oil)
- 4 cloves garlic cloves (peeled and pressed)
- ½ cup breadcrumbs
- 1 tsp dried Basil
- freshly ground Black pepper (to taste)
- 16 ozs dry Spaghetti
- salt
- 1 Mozzarella (drained)
- fresh Basil (for garnish)
Preparation steps
1.
Drain the sun-dried tomatoes and reserve the oil. Finely chop the tomatoes and set aside.
2.
Heat 2 to 3 tablespoons of reserved oil in a skillet set over medium heat. Saute the garlic in the hot oil until fragrant, about 30 seconds. Add the breadcrumbs and cooked until golden brown, add the chopped tomatoes and and saute briefly. Add the dried basil and season to taste with black pepper; stir to incorporate. Keep warm.
3.
Cook the spaghetti in a pot of salted boiling water until al dente, drain and return spaghetti to pot.
4.
Roughly slice the mozzarella. Mix the breadcrumb and tomato mixture into the spaghetti, add the sliced mozzarella and toss again. Garnish with fresh basil and serve.
