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Balanced protein and carbohydrate pasta dish
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
20.1g
· 49%
Protein
8.2g
· 20%
Fat
5.6g
· 31%
Fiber
1.8g
Vitamins
B12
0.55µg · 23% DV
B3
2.1mg · 13% DV
Biotin
2.4µg · 8% DV
B6
0.12mg · 7% DV
Minerals
Selenium
16µg · 29% DV
Phosphorus
96mg · 14% DV
Sodium
240mg · 10% 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
0.75g
Omega 6:3 ratio 15.5:1
Above the ideal 4:1 (15.5:1).
It can work at either time, depending on portion size. A smaller, simpler serving is usually easier before training, while after training it fits well as part of a balanced meal with vegetables or yogurt.
Add a side salad, cooked vegetables, or yogurt to increase volume and balance. Pairing it with extra fibre- or protein-rich foods usually makes the meal more satisfying than pasta alone.
Once cooked, it generally keeps for up to 3 days in the refrigerator. Cool it promptly and store it in a sealed container for better safety and texture.
Yes, it freezes well, especially in individual portions. Reheat thoroughly after thawing, and avoid freezing and reheating the same portion multiple times.
Add a small splash of water and reheat covered on low heat or in the microwave. That helps loosen the sauce and keeps the pasta from turning tough.
Weight gain depends more on total intake and portion size than on the clock. Eating it in the evening does not automatically cause fat gain if it fits your overall diet.
For many people, whole-wheat pasta makes the meal more filling and adds extra fibre. The texture is slightly different, so mixing regular and whole-wheat pasta can make the switch easier.
A less concentrated sauce and longer cooking time can make it gentler. Large portions, spicy additions, and very oily versions may worsen symptoms in sensitive people.
Usually yes, as long as the meat is fully cooked and the seasoning is not too strong. Softer pasta and a milder sauce are often easier for younger children to eat.
People with gluten allergy or coeliac disease should avoid standard versions unless a suitable alternative is used. Those with reflux, sensitive digestion, or a need to limit sodium may also want to watch the sauce type and portion size.
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.