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Balanced protein and carbohydrate meal
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
20.1g
· 50%
Protein
7.2g
· 18%
Fat
5.8g
· 32%
Fiber
2.1g
Vitamins
B12
0.55µg · 23% DV
B3
2.1mg · 13% DV
Biotin
2.8µg · 9% DV
B6
0.12mg · 7% DV
Minerals
Selenium
16µg · 29% DV
Phosphorus
92mg · 13% DV
Sodium
280mg · 12% DV
Zinc
1mg · 9% 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
— Not 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
1.9g
MONOUNSATURATED
2.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 14.5:1
Above the ideal 4:1 (14.5:1).
It often works well 2-3 hours before training because the carbs provide fuel and the sauce makes it more filling. After training, adding an extra protein-rich side can make the meal more recovery-friendly.
Eating it at night does not automatically cause weight gain; total daily intake and portion size matter more. Large servings and extras like bread or cheese can simply make it easier to overeat.
Cooked pasta dishes generally keep for up to 3 days in an airtight container in the fridge. Because it contains sauce and meat, it should not sit at room temperature for long.
Yes, it can be frozen. For best texture, cool it quickly and freeze in portions; the pasta may soften slightly after thawing, but the sauce usually freezes well.
Add a small splash of water and reheat covered on low heat or in the microwave. Overheating can make the pasta mushy and the sauce too thick.
A large salad or a side of vegetables is a practical match because it adds volume and variety. That can help make the meal feel more satisfying without relying on a bigger pasta portion.
Often yes, because tomato-based sauces usually feel less heavy than cream-based ones. The final result still depends on how much oil is used and how fatty the meat is.
It can in some people, since tomato is acidic and a richer meat sauce may aggravate symptoms. Smaller portions, less fat, and avoiding it late at night may help.
It means the food has gone through more preparation or manufacturing than a minimally processed homemade dish. That does not make it inherently unhealthy, but it makes ingredient quality, sodium, and portion awareness more important.
Penne is typically made from wheat, so the dish contains gluten. Removing only the sauce is not enough, because the pasta itself is the source of gluten.
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Nutrition data compiled from USDA FoodData Central and scientific sources.