Tagliatelle with Tomato Sauce and Diced Ham
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
517
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12 g | (40 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 26.2 μg | (58 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,153 mg | (29 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- salt
- 250 grams Oyster mushrooms
- 300 grams button Mushroom
- 2 onions
- 3 garlic cloves
- 3 Tbsps olive oil
- 2 Tbsps Tomato paste
- ¼ l Vegetable broth
- 1 can Diced tomatoes
- peppers
- 1 tsp oregano
- ½ bunch parsley
- 3 sprigs Basil
- 100 grams diced Smoked ham
Preparation steps
1.
Cook the pasta in plenty of salted water according to package specification.
Trim the mushrooms, peel if desired and halve or quarter them. Peel and finely dice the onions and garlic cloves.
Heat the oil in a saucepan and sauté the onion with the garlic. Add the mushrooms and fry for 2-4 minutes. Stir in the tomato paste and sauté briefly. Add the broth and the tomatoes.
2.
Season with salt, pepper and oregano spice and simmer over low heat for 5-7 minutes.
Rinse the parsley, shake dry, pluck the leaves from the stems and chop.
Drain the pasta and mix into the sauce, along with the parsley. Season to taste again.
Serve showered with diced ham and garnished with basil leaves.
