Spaghetti with Rosy-red Sauce

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Preparation : 5 min Cooking : 10 min
380 calories/serving

Ingredients

5.7 oz gluten free/wheat free spaghetti
100 servings Rosy-red Pasta Sauce
1 3/4 tsp olive oil 0.3 fl.oz
2 tbsp pasta cooking water 1 fl.oz
1 pinch salt [optional]
2 tsp nutritional yeast 0.3 oz

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 oil, then mix well. Serve in the warmed dishes. Sprinkle with nutritional yeast.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

380

Fat

10 g

15 %

Saturated 1.2 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

150 mg

6 %

Carbohydrate

59 g

20 %

Fibre

4 g

14 %

Sugars

4 g

Net Carbs

55 g

Protein

5 g

Vitamin A

15 %

Vitamin C

17 %

Calcium

3 %

Iron

8 %
More info

Claims

This recipe is :
Excellent source of  :
Vitamin B2
Good source of  :
Folacin, Manganese, Selenium, Vitamin B1, Vitamin B12
Source of  :
Copper, Fibre, Iron, Magnesium, Niacin, Phosphorus, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

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

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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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