Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.2% of RDA
• Calories: 14.2% of RDA
• Carbs: 16.1% of RDA
• Fat (total lipid): 12.7% of RDA
• Fiber: 8.2% of RDA
• Fructose: 0.3% of RDA
• Protein: 13.4% of RDA
• Sodium: 47.1% of RDA
• Sugar: 5.3% of RDA
• Vitamin A (IU): 65.6% of RDA
• Vitamin B6: 7.6% of RDA
• Vitamin C: 7.3% of RDA
• Iron: 3.9% of RDA
• Magnesium: 13.1% of RDA
• Manganese: 15.5% of RDA
• Niacin: 22.9% of RDA
• Potassium: 6.7% of RDA
• Zinc: 6.8% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
1.
Cook the spaghetti according to package directions.
2.
Meanwhile, heat the butter together in a large nonstick skillet over medium low heat.
3.
Add the minced garlic and saute for 3-5 minutes, until soft and fragrant. Be careful not to burn or over-brown the garlic because it will taste bitter.
4.
Chop the spinach and basil (it reduces quite a bit as it wilts) into small bite-sized pieces and add to the skillet, stirring for just a minute or two to get the greens softened slightly. Season with salt.
5.
Add the spaghetti to the skillet (or vice versa depending on pan size) and season with salt and pepper. Toss well to combine and let it all rest for a few minutes to stick together a bit.
6.
Serve with an additional pat of butter and/or fresh grated Parmigiano Reggiano cheese.
NOTES, TIPS, TRICKS, HINTS, ETC:
For the leftovers, add a can of roughly chopped fire-roasted whole tomatoes and about ½ cup of vegetable broth and simmer for an additional 10 minutes.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free elbow spaghetti (dry) for spaghetti (dry).
2.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free elbow spaghetti (dry) for spaghetti (dry).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 285
Protein 15.1 g
Carbohydrates 44.4 g
Iron 0.74 mg
Fiber 2.29 g
Calcium 12.0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
