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4 Serves
35 Mins
Bring a large pot of salted water to a rolling boil.
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Vitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
168 µg / 400 µgCalcium
203 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
186 mg / 420 mgPhosphorus
520 mg / 1,250 mgPotassium
621 mg / 4,700 mgSodium
1817 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
17 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
113 gAlcohol
0 g
Add the whole wheat pasta to the boiling water and cook until al dente, then drain using a colander.
In a separate saucepan, heat olive oil over medium heat and sauté minced garlic until fragrant.
Stir in the diced tomatoes and mixed herbs, simmering the sauce until slightly thickened.
Toss the cooked pasta into the sauce, season with black pepper, and serve topped with grated Parmesan cheese.
65
g90
g82
g
French