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Tomato, Bacon and Mushroom spaghetti
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 40 mins
Calories:
275
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 381 mg | (10 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
6
- Ingredients
- 6 ripe Tomatoes (rinsed and stems removed)
- salt (to taste)
- 16 ozs Spaghetti
- 1 Tbsp olive oil
- 8 slices Bacon
- 1 medium onion (peeled and finely chopped)
- 1 clove garlic cloves (peeled and minced)
- 8 ozs Mushrooms (cleaned and sliced)
- ⅔ cup dry white wine
- freshly ground Black pepper (to taste)
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Blanch the tomatoes in boiling water for 45 to 60 seconds. Plunge into cold water, drain. peel, quarter, core and dice.
2.
Cook the pasta in a pot of salted boiling water according to the package instructions until al dente.
3.
Meanwhile, sauté the bacon briefly in hot olive oil. Pour off excess fat and add the onion and garlic; sauté for 1 to 2 minutes. Add the mushrooms and sauté for and additional 1 to 2 minutes. Deglaze the pan with the wine and stir in the tomatoes. Let simmer for about 8 minutes. Season with salt and pepper.
4.
Drain the pasta and toss with the sauce. Sprinkle with parsley, divide among serving plates and serve.
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