Pasta with Home Made tomato sauce
| 8 | ounces Penne, whole wheat pasta |
| 3 | tsp olive oil |
| 2 | tsp vinegar |
| 1 | tsp chopped garlic |
| 1 | tomato, chopped |
| 4 | medium button mushrooms, chopped |
| 4 | ounces baby spinach, chopped |
- Bring 6 cups water and 1 tsp olive oil to rolling boil. Add pasta and cook until tender. Drain and transfer to serving plate.
- In small fry pan, add the remaining 2 tsp olive oil, vinegar and chopped garlic. Stir to mix.
- Add the chopped tomato and the chopped mushrooms. Stir together until tomatoes begin to stew. If required, add 1-2 tsp. water as mushrooms will absorb the moisture.
- Add the chopped spinach and cook only until the spinach wilts.
- Spoon over cooked penne. Enjoy.
Pasta, Main Dish
| Nutrition Facts | ||||||
Serving Size 250.2g |
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Amount Per Serving |
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Calories 416 Calories from Fat
87 |
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% Daily Value* |
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Total Fat
9.7g 15%
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Saturated Fat
1.3g 7%
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Cholesterol
83mg 28%
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Sodium
78mg 3%
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Total Carbohydrates
67.2g 22%
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Dietary Fiber
2.0g 8%
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Sugars
2.0g |
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Protein
15.9g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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