Spaghetti with Rosy-red Sauce

2 Reviews
100% would make this recipe again

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Preparation : 5 min Cooking : 10 min
380 calories/serving
This recipe is reserved to subscribers to Premium and VIP

Ingredients

160 g gluten free/wheat free spaghetti
2/3 cup Rosy-red Pasta Sauce 170 mL
2 tsp margarine non-hydrogenated 9 g
2 tbsp pasta cooking water 30 mL
1 pinch salt [optional] 0.2 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 margarine, then mix well. Serve in the warmed dishes.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

380

Fat

12 g

18 %

Saturated 3.9 g
+ Trans 0 g

20 %

Cholesterol

20 mg

Sodium

140 mg

6 %

Carbohydrate

56 g

19 %

Fibre

3 g

10 %

Sugars

2 g

Net Carbs

53 g

Protein

3 g

Vitamin A

23 %

Vitamin C

14 %

Calcium

3 %

Iron

6 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Good source of  :
Iron, Potassium, Vitamin A
Source of  :
Calcium, Fibre, Phosphorus, Vitamin C, Vitamin D, Vitamin E, Vitamin K
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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