4 Serves
71 Mins
Bring a large pot of water to a boil and season generously with salt.
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Vitamin K
9 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
28 µg / 400 µgCalcium
267 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
113 mg / 420 mgPhosphorus
240 mg / 1,250 mgPotassium
409 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
8 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Add the spaghetti to the boiling water and cook until al dente, then drain using a colander.
In a saucepan, sauté minced garlic in olive oil, then stir in the crushed tomatoes and mixed herbs to create the sauce.
Combine the cooked pasta with the tomato sauce in a casserole dish and top with a generous layer of grated parmesan cheese.
Bake the spaghetti in a preheated oven until the cheese is melted and bubbly.
65
g90
g82
g
French