Pasta with Tomatoes, Capers, Olives and Mozzarella
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
546
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 546 cal. | (26 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 565 mg | (14 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghetti
- salt
- 6 Tomatoes
- 2 garlic cloves
- 200 grams Mozzarella
- 80 grams pitted black Olives
- 4 Tbsps olive oil
- 2 Tbsps Caper
- lemon juice
- freshly ground peppers
- 2 Tbsps chopped fresh Basil
Preparation steps
1.
Cook the spaghetti in boiling salted water until al dente. Blanch the tomatoes in hot water, rinse with cold water, peel, quarter, core and finely dice. Peel and finely chop the garlic. Cut the mozzarella into cubes. Saute the garlic briefly in hot oil in a pan.
2.
Add the capers, tomatoes, mozzarella and olives into the pan, heat and mix in the drained pasta. Season with salt, lemon juice and pepper. Transfer to plates and serve sprinkled with basil.
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