4 Serves
45 Mins
9 g
48 g
16 g
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
Ingredients, vitamins, and health benefits
Spaghetti
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ItalianVitamin E
1 mg / 15 mgVitamin K
35 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
94 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
217 mg / 1,250 mgPotassium
172 mg / 4,700 mgSodium
68 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
24 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
In a saucepan over medium heat, gently simmer the olive oil, butter, minced garlic, and chopped parsley until fragrant.
Whisk in the milk and one tablespoon of white wine. If the sauce consistency is too thin, stir in a small amount of all-purpose flour to thicken.
Simmer the sauce for 15 minutes, then stir in the remaining white wine, salt, and pepper to taste.
Drain the cooked spaghetti and toss it directly into the sauce, coating the noodles thoroughly before serving.
Salt And Pepper
Olive Oil
Butter
Garlic
Parsley
Milk
White Wine
All Purpose Flour
Vitamin A
37 µg / 900 µgVitamin C
7 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
35 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
94 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
217 mg / 1,250 mgPotassium
172 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
24 mg / 300 mgCaffeine
0 mgNet Carbs
12
g10
g22
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Italian
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
39 µg / 55 µgAlcohol
0 g