Tomato and Cheese Pasta Bowl
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
357
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 408 mg | (10 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3.333 cups cherry Tomatoes (halved, green removed but 6 left whole with the stalk still attached)
- 14 ozs Spaghetti
- ¾ cup Parmesan (cut into rough shavings)
- 2 sprigs fresh oregano (leaves removed from the stem)
- 6 Tbsps Garlic Olive Oil (or normal olive oil)
Preparation steps
1.
Bring a large pot of salted water to the boil and heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Line a baking tray with grease-proof paper.
2.
Place all the tomatoes on the prepared baking tray and season with salt and ground black pepper. Roast for around 10 minutes.
3.
Place the spaghetti in the boiling water and cook until al dente. Spoon off some of the water and set aside.
4.
Drain the spaghetti and mix with the halved tomatoes, cheese, oregano leaves, 2-3 tbsp boiled water and the olive oil. Season with salt and ground black pepper and serve garnished with the whole tomatoes.
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