Pappardelle with Tomato Sauce
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
555
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 555 cal. | (26 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 47.9 μg | (80 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 681 mg | (17 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- salt
- 1 onion
- 1 garlic clove
- 1 Red chili pepper
- 6 Tomatoes
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 60 grams Arugula
- 40 grams chopped Walnut
- 2 Tbsps Pine nuts
Preparation steps
1.
Cook the pappardelle in boiling salted water until al dente.
2.
Peel and finely dice the onion and garlic. Rinse and quarter the tomatoes. Remove the seeds and finely dice. Rinse and halve the chili. Trim the chili and finely dice. Heat the oil in a pan, and sauté the onion, garlic, and the chili. Add the white wine and the tomatoes. and simmer for 5 minutes until thickened. Season to taste with salt.
3.
Rinse and trim the arugula, then tear into bite-sized pieces. Mix the arugula and the pasta into the tomato sauce. Garnish with the walnuts and pine nuts, and serve.
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