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Spaghettini with Rosy-red Sauce

38 Reviews
89% would make this recipe again

Preparation : 5 min Cooking : 10 min
470 calories/serving
  • Very easy
  • Nuts & Peanuts Free
  • Kosher
  • Vegetarian

Ingredients

160 g spaghettini
2 servings Rosy-red Pasta Sauce
2 tsp butter, unsalted 9 g
2 tbsp pasta cooking water 30 mL
salt [optional]
2 tbsp Parmesan cheese, grated [optional] 6 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Cook the pasta.
  2. While the pasta is cooking, heat the sauce in a saucepan over low heat. Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.
  3. Put the drained spaghettini back into the pasta cooking pot, add the sauce and butter, then mix well. Serve in the warmed dishes. If desired, Parmesan cheese may be grated on top.

Nutrition Facts Table

per 1 Serving (220g)

Amount

% Daily Value

Calories

470

Fat

14 g

21 %

Saturated 6.8 g
+ Trans 0.2 g

35 %

Cholesterol

30 mg

Sodium

350 mg

14 %

Carbohydrate

65 g

22 %

Fibre

4 g

17 %

Sugars

4 g

Protein

12 g

Vitamin A

25 %

Vitamin C

18 %

Calcium

8 %

Iron

13 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ¾ serving
Grain Products : 2 ¾ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Source of  :
Calcium, Copper, Folacin, Iron, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
Good source of  :
Fibre, Magnesium, Niacin, Phosphorus, Vitamin A, Zinc
Excellent source of  :
Manganese, Selenium
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 1
Meat and Alternatives 0
Fats 2 ½

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Members' Reviews

38 Reviews (36 with rating only ) 89% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
kostimograf
april 17, 2010 | I would make this recipe again

one of my favourites as far as pasta goes! I find it that I like the taste much better when I use diced tomatoes rather than pureed and I omit vodka most of the time!

Useful 0
strivingveg
february 16, 2009 | I would make this recipe again

The vodka gives a very sharp taste to the pasta. I have a few suggestions for this recipe: - Cook the sauce first as it takes 20-25 minutes to make the sauce. - Use only 100g of pasta to make an appropriate proportion of pasta for the sauce. - Add the vodka before adding the whipping cream - this may reduce the sharpness of the sauce.

Useful 0

This recipe is in the following categories

Tomatoes | Pasta | Main courses/Entrées | Vegetarian | High Fibre | Kosher | Italian

Top Reviews

View All Reviews
kostimograf
april 17, 2010 | I would make this recipe again

one of my favourites as far as pasta goes! I find it that I like the taste much better when I use diced tomatoes rather than pureed and I omit vodka most of the time!

Useful 0
strivingveg
february 16, 2009 | I would make this recipe again

The vodka gives a very sharp taste to the pasta. I have a few suggestions for this recipe: - Cook the sauce first as it takes 20-25 minutes to make the sauce. - Use only 100g of pasta to make an appropriate proportion of pasta for the sauce. - Add the vodka before adding the whipping cream - this may reduce the sharpness of the sauce.

Useful 0