4 Serves
70 Mins
Bring a large pot of water to a boil and season generously with salt.
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ItalianVitamin K
8 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
277 µg / 400 µgCalcium
182 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
88 mg / 420 mgPhosphorus
271 mg / 1,250 mgPotassium
405 mg / 4,700 mgSodium
1819 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
75 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
85 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 olive oil until fragrant.
Stir in the tomatoes, beans, and mixed herbs, allowing the sauce to simmer and thicken.
Combine the cooked pasta with the tomato and bean sauce, season with black pepper, and serve topped with freshly grated Parmesan cheese.
36
g145
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Italian
Italian