Pasta with Mozzarella
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
861
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 861 cal. | (41 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 102 g | (68 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 25.2 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 912 mg | (23 %) | ||
| Calcium | 442 mg | (44 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 stalks Celery
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 800 grams lumpy Canned tomatoes
- 500 grams Spaghetti
- salt
- 2 eggs
- 100 grams freshly grated Parmesan
- 250 grams Mozzarella (sliced)
- Pastry flour
- 5 Tbsps vegetable oil
- freshly ground peppers
- 1 bunch Basil (for garnish)
Preparation steps
1.
Rinse and finely chop the celery. Peel and finely dice the shallot and garlic. Saute the celery, shallot and garlic in hot olive oil. Add the tomatoes and simmer over low heat for about 15 minutes. Cook the pasta in plenty of boiling salt water until al dente. Beat the eggs with the parmesan.
2.
Roll the mozzarella in the flour and roll through the egg-parmesan mixture. Saute in hot oil for 1-2 minutes, until golden brown on each side. Season the tomato sauce with salt and pepper. Mix in the basil and drained pasta. Arrange the pasta on plates and top with the mozzarella. Serve garnished with basil leaves.
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