Spaghetti with Tomatoes and Garlic-Basil Oil

Very Healthy
Health score
75%
Spaghetti with Tomatoes and Garlic-Basil Oil
25 min.
2
898kcal

Suggestions


Indulge in the vibrant flavors of our Spaghetti with Tomatoes and Garlic-Basil Oil, a dish that perfectly balances simplicity and sophistication. This recipe is not just a meal; it's an experience that brings the essence of Italian cuisine right to your table. With a health score of 75, you can enjoy this delightful dish guilt-free, knowing it's packed with wholesome ingredients.

In just 25 minutes, you can create a culinary masterpiece that serves two, making it ideal for a cozy lunch or a romantic dinner. The star of this dish is the luscious garlic-basil oil, infused with aromatic garlic and fresh basil, which elevates the spaghetti to new heights. The addition of Muir organic diced tomatoes adds a burst of flavor and a beautiful color, making each bite a celebration of freshness.

Whether you're looking for a satisfying main course or a delightful side dish, this spaghetti recipe is versatile enough to fit any occasion. With a caloric breakdown that includes healthy fats and a good balance of protein and carbohydrates, it’s a nourishing choice that doesn’t compromise on taste. Top it off with freshly grated Parmigiano-Reggiano cheese for an extra layer of richness, and you have a dish that will impress even the most discerning palates. Dive into this deliciously healthy spaghetti and savor every moment!

Ingredients

  • oz pasta like spaghetti uncooked
  • 0.3 cup olive oil 
  • cloves garlic thinly sliced
  • 0.5 cup basil fresh packed
  • teaspoon pepper red crushed
  • 28 oz canned tomatoes diced organic undrained canned
  • serving salt to taste
  • 0.5 cup parmesan freshly grated

Equipment

  • bowl
  • sauce pan
  • dutch oven

Directions

  1. In 4-quart Dutch oven, cook spaghetti as directed on package.
  2. Meanwhile, in 1-quart saucepan, heat oil, garlic, basil and pepper flakes over low heat 10 minutes to infuse flavor into the oil. Strain oil; keep oil warm. Discard garlic, basil and pepper flakes.
  3. Drain cooked spaghetti. Return spaghetti to Dutch oven; place over medium heat.
  4. Add tomatoes; toss until thoroughly heated. Season to taste with salt.
  5. Divide spaghetti into 2 individual pasta bowls.
  6. Drizzle each serving with warm oil; sprinkle with cheese.

Nutrition Facts

Calories898kcal
Protein13.45%
Fat35.68%
Carbs50.87%

Properties

Glycemic Index
103.5
Glycemic Load
42.99
Inflammation Score
-9
Nutrition Score
40.294347599797%

Flavonoids

Apigenin
0.02mg
Luteolin
0.03mg
Kaempferol
0.02mg
Myricetin
0.1mg
Quercetin
0.1mg

Nutrients percent of daily need

Calories:897.53kcal
44.88%
Fat:36.49g
56.14%
Saturated Fat:8.33g
52.09%
Carbohydrates:117.05g
39.02%
Net Carbohydrates:105.32g
38.3%
Sugar:20.84g
23.16%
Cholesterol:17mg
5.67%
Sodium:1046.3mg
45.49%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:30.94g
61.88%
Selenium:80.75µg
115.35%
Manganese:1.96mg
97.88%
Vitamin E:9.46mg
63.09%
Vitamin K:63.89µg
60.84%
Copper:1.11mg
55.66%
Phosphorus:530.37mg
53.04%
Calcium:479.87mg
47.99%
Vitamin C:39.47mg
47.85%
Fiber:11.74g
46.96%
Vitamin B6:0.88mg
44.19%
Potassium:1500.33mg
42.87%
Iron:7.46mg
41.42%
Magnesium:157.31mg
39.33%
Vitamin B3:7.06mg
35.29%
Vitamin A:1662.11IU
33.24%
Vitamin B1:0.43mg
28.4%
Zinc:3.52mg
23.46%
Vitamin B2:0.38mg
22.23%
Folate:78.3µg
19.57%
Vitamin B5:1.76mg
17.63%
Vitamin B12:0.3µg
5%