4 Serves
30 Mins
Bring a large pot of salted water to a rolling boil over high heat.
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Vitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
302 µg / 400 µgCalcium
236 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
325 mg / 1,250 mgPotassium
423 mg / 4,700 mgSodium
2043 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
82 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
96 gAlcohol
0 g
Add the pasta to the boiling water and cook until al dente, then drain using a colander.
In a separate pan, heat olive oil and sauté minced garlic until fragrant, then stir in the diced tomatoes and mixed herbs to simmer into a sauce.
Toss the cooked pasta into the sauce, drizzle with truffle oil, and serve topped with freshly grated Parmesan cheese and black pepper.
65
g90
g82
g
French