4 Serves
66 Mins
Bring a large pot of water to a rolling boil and add a generous pinch of salt.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
JapaneseVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
24 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
283 µg / 400 µgCalcium
229 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
140 mg / 420 mgPhosphorus
637 mg / 1,250 mgPotassium
1265 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
110 µg / 55 µgFiber
5 g / 28 gSugar
8 g / 50 gSaturated Fat
10 g / 20 gCholesterol
119 mg / 300 mgCaffeine
0 mgNet Carbs
80 gAlcohol
0 g
Add the pasta to the boiling water and cook until al dente, then drain using a colander.
In a separate saucepan, sauté minced garlic in butter until fragrant, then stir in the tomato sauce and herbs to simmer.
Combine the cooked pasta with the prepared sauce, tossing thoroughly to coat each strand.
Serve the pasta immediately, garnished with a generous dusting of grated parmesan cheese and a crack of black pepper.
20
g70
g20
g
Indian
Indian