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Classic Italian pasta with tomato sauce and cheese
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
22.5g
· 63%
Protein
5.2g
· 15%
Fat
3.5g
· 22%
Fiber
2.2g
Vitamins
B12
0.18µg · 8% DV
Vitamin A
65µg · 7% DV
B1
0.08mg · 7% DV
B2
0.09mg · 7% DV
Minerals
Phosphorus
82mg · 12% DV
Selenium
6.2µg · 11% DV
Zinc
1mg · 9% DV
Sodium
210mg · 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
✓ 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
1.6g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Its carbohydrate content can make it useful before exercise for energy, while the protein can also fit a post-workout meal. Very large portions right before training may feel heavy for some people.
Add vegetables, salad, beans, lentils, or a side of yogurt to improve fullness and overall balance. If you want more protein, pair it with foods like chicken, tuna, or a higher-protein dairy side.
Eating it at night does not automatically cause weight gain; total intake and portion size matter more than the clock. That said, a heavy late meal may feel less comfortable for sleep in some people.
Cooking changes water content, so values per 100 g can look different depending on how much liquid the pasta absorbs. The nutrition of the final plate mainly depends on how much pasta, cheese, and sauce are actually used.
Cook it in plenty of boiling water and stop at al dente rather than overcooking it. Finishing it briefly in the sauce with a little pasta water helps the texture stay cohesive instead of soft and soggy.
Gentle simmering usually softens sharp acidity. A small amount of cheese, olive oil, or even grated carrot can round out the flavor without making the sauce taste overly sweet.
Store leftovers in a sealed container in the fridge and eat them within about 1-2 days for best quality and safety. It can be frozen, but the pasta may soften and the cheese texture may change after thawing.
It can in some people, mainly because tomato is acidic and cheese may be rich or fatty depending on the type used. Smaller portions and a lighter cheese choice are often easier to tolerate.
Whole-wheat pasta is often a more filling option because it usually provides more fibre. If you do not like the stronger taste or firmer texture, mixing it with regular pasta can be an easy transition.
People with coeliac disease, gluten sensitivity, dairy allergy, or lactose intolerance should check ingredients carefully because it contains gluten and dairy. Highly processed or salty versions may also be less suitable for those limiting sodium.
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.