Whole Wheat Spaghetti with Mushroom Sauce
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
422
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.8 g | (53 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 43.9 μg | (73 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,119 mg | (28 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Whole Wheat Spaghetti
- salt
- 21 ozs fresh button Mushroom
- 1 bunch scallions
- 2 garlic cloves
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
- parsley (for garnish)
Preparation steps
1.
Cook the spaghetti in boiling salted water until al dente.
2.
Rinse the mushrooms, wipe with a paper towel and cut into thin slices. Rinse the scallions and cut diagonally into rings. Peel the garlic, finely chop and sauté with the scallions in a hot pan with oil. The Add the mushrooms and sauté while occasionally stirring. Season with salt and pepper, toss with the well-drained spaghetti and chopped parsley, season to taste, garnish with parsley and serve in warmed plates.
