Pasta with Cherry Tomatoes, Olives and Parmesan
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
492
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 486 mg | (12 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- salt
- 400 grams Cherry tomatoes
- 80 grams black, pitted Olives
- ½ bunch Basil
- 2 garlic cloves
- 2 Tbsps olive oil
- freshly ground peppers
- 50 grams freshly grated Parmesan
Preparation steps
1.
Cook the pasta in boiling salted water until al dente. Rinse and halve the tomatoes. Drain the olives well and cut in half or cut into rings. Rinse the basil, shake dry and remove the leaves. Peel the garlic and cut into small slices.
2.
In a pan, heat the olive oil and saute the garlic until translucent. Drain the pasta, and add 2-3 tablespoons of pasta water to the pan. Add the olives, tomatoes, and pasta to the pan and swirl to coat with the sauce.
3.
Season with salt and pepper to taste, arrange on plates and serve sprinkled with basil and Parmesan.
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