4 Serves
30 Mins
Bring a large pot of water to a boil and add a generous pinch of salt.
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Vitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
303 µg / 400 µgCalcium
243 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
331 mg / 1,250 mgPotassium
428 mg / 4,700 mgSodium
700 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
82 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
15 g / 20 gCholesterol
63 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Add the pasta to the boiling water and cook until al dente, then drain using a colander.
In a frying pan, melt the butter over medium heat until it begins to brown and smell nutty, then add minced garlic and sauté until fragrant.
Stir in the diced tomatoes and mixed herbs, cooking for a few minutes until the tomatoes soften.
Toss the cooked pasta into the sauce, season with black pepper, and serve topped with grated parmesan cheese.
65
g90
g82
g
