Tomato and Sun-dried Tomato Spaghetti
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
321
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 321 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 304 mg | (8 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Spaghetti
- 1 cup Dried Tomatoes
- 2 Tbsps olive oil
- ⅔ cup Red wine
- 1 clove garlic cloves
- ½ tsp lemon zest
- 2 Tbsps almonds (ground)
- 1 pinch sugar
- ½ cup Parmesan (freshly grated)
- Sea salt
- freshly ground Black pepper
- 1 handful Basil (for the garnish)
Preparation steps
1.
Cook the spaghetti in boiling, salted water until al dente.
2.
Roughly chop the dried tomatoes. Peel and finely chop the garlic. Sauté the garlic in hot oil, then add the tomatoes and pour in the red wine. Simmer for 2 - 3 minutes. Add the ground almonds and the lemon zest and season to taste with sugar, sea salt and pepper. Drain the spaghetti, then toss in the sauce and divide into bowls. Sprinkle freshly grated parmesan cheese over the top, garnish with a few basil leaves and serve.
