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Classic spaghetti pasta tossed with fresh basil.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
155
KCAL / 100G
Carbs
29g
· 79%
Protein
5.2g
· 14%
Fat
1.2g
· 7%
Fiber
2g
Vitamins
Vitamin K
14µg · 12% DV
B1
0.12mg · 10% DV
B3
1.3mg · 8% DV
B2
0.06mg · 5% DV
Minerals
Selenium
7µg · 13% DV
Zinc
1mg · 9% DV
Iron
1mg · 6% DV
Phosphorus
45mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.25g
MONOUNSATURATED
0.18g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
Cook it in plenty of boiling water and stir during the first minute or two. Tossing it with sauce right after draining also helps prevent clumping.
Light olive oil sauces, tomato-based sauces, and garlic-forward combinations usually complement the basil flavor well. Very heavy cream sauces can mask the herbal notes.
Prolonged high heat can dull delicate herb aromas. Cooking it just to al dente and adding fresh basil to the final dish can help keep the flavor brighter.
Because it provides carbohydrates, it can work well before training as part of a meal for energy. After training, it is usually more balanced when paired with a protein source.
Add a protein-rich side or topping such as yogurt, cheese, eggs, chicken, or legumes. Including vegetables and a moderate amount of healthy fat can also make the meal more filling.
Cooked pasta generally keeps for about 3 to 4 days in an airtight container in the refrigerator. If possible, store the sauce separately to preserve texture.
Yes, cooked basil spaghetti can be frozen in portions. The texture may soften slightly after thawing, so it is usually best reheated briefly rather than overcooked again.
Basil spaghetti mainly changes the flavor profile, while whole wheat pasta is usually chosen for its nuttier taste and heartier texture. The better option depends on whether you want a herbal note or a more robust bite.
That depends more on portion size and sauce than on the pasta itself. A moderate serving with a lighter sauce is usually easier to digest in the evening.
People with celiac disease, wheat allergy, or gluten sensitivity should avoid it because it contains gluten. If it is served with packaged sauces, checking the ingredient list and sodium content is also wise.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.