4 Serves
74 Mins
Bring a large pot of salted water to a rolling boil.
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ItalianVitamin E
2 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
854 µg / 400 µgCalcium
1116 mg / 1,300 mgIron
22 mg / 18 mgMagnesium
798 mg / 420 mgPhosphorus
867 mg / 1,250 mgPotassium
3747 mg / 4,700 mgSodium
390 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
92 µg / 55 µgFiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
20 g / 20 gCholesterol
26 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Add the pasta to the boiling water and cook until al dente, then drain using a colander.
In a saucepan, sauté minced garlic in olive oil until fragrant, then stir in the tomato sauce and cheese sauce to create the signature pink base.
Simmer the sauce with mixed herbs and black pepper for 15 minutes to allow the flavors to meld.
Toss the cooked pasta into the sauce until well coated, then serve topped with freshly grated parmesan.
36
g145
g37
g
Italian
Italian