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Balanced protein and carbohydrate pasta dish
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
158
KCAL / 100G
Carbs
19.1g
· 49%
Protein
7.2g
· 18%
Fat
5.8g
· 33%
Fiber
1.8g
Vitamins
B12
0.42µg · 18% DV
B3
1.9mg · 12% DV
Biotin
2.1µg · 7% DV
B1
0.07mg · 6% DV
Minerals
Selenium
16.4µg · 30% DV
Phosphorus
86mg · 12% DV
Sodium
248mg · 11% 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).
Serve it with a large salad or cooked vegetables to add volume and a wider range of fibre-rich foods. Mushrooms, courgette, carrots, or lentils can also be added to the sauce.
It can work well 2–3 hours before training, when its carbohydrate content has time to digest. After exercise, adding a side such as yoghurt or another lean protein source can make the meal more supportive of recovery.
Yes, but a large serving close to bedtime may worsen reflux or discomfort in some people. Keeping the portion moderate and finishing the meal a few hours before bed is often more comfortable.
If refrigerated in a covered container within two hours of cooking, it should generally be eaten within 3–4 days. Discard it if it develops mould, a sour smell, or a slimy texture.
Yes, it freezes well in individual portions. Freezing the sauce separately from the pasta usually gives a better pasta texture, and thawed leftovers should not be refrozen.
Reheat it until it is steaming hot throughout, stirring partway through when using a microwave. A small splash of water can prevent the pasta from drying out, and leftovers should not be reheated repeatedly.
Slightly firm, al dente pasta is typically digested more slowly than very soft, overcooked pasta. The overall effect still depends on the serving size, sauce, and the rest of the meal.
Build flavour with onion, garlic, black pepper, chilli, basil, oregano, and tomato paste. Limit stock cubes, ready-made sauces, and processed meats, as these can add substantial salt.
Not necessarily; its nutritional quality depends largely on the type and amount of meat, the sauce ingredients, and portion size. Packaged or ready-made versions are processed foods, so checking the ingredient list for salt and saturated fat is useful.
People with coeliac disease, wheat allergy, or gluten sensitivity should avoid standard wheat spaghetti and choose a suitable alternative. Those prone to reflux may find rich, spicy, or tomato-heavy sauces trigger symptoms.
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.