Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.6% of RDA
• Calories: 30.4% of RDA
• Carbs: 31.1% of RDA
• Fat (total lipid): 13.7% of RDA
• Fiber: 12.9% of RDA
• Fructose: 0.3% of RDA
• Protein: 20.4% of RDA
• Sodium: 11.2% of RDA
• Sugar: 8.7% of RDA
• Vitamin A (IU): 8.1% of RDA
• Vitamin B6: 11.1% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 9.4% of RDA
• Magnesium: 16.7% of RDA
• Manganese: 21.0% of RDA
• Niacin: 16.5% of RDA
• Potassium: 8.3% of RDA
• Zinc: 14.1% 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.
Preheat your oven to 375 degrees.
2.
Lightly grease 2 cupcake tins (24 cupcakes).
3.
Cook the spaghetti in salted water until it's 3-4 minutes before al dente (so it's undercooked).
4.
Drain the pasta and run a little cold water over it to cool it down enough for it not to burn your hand when you hold it. Dump the pasta into a large stainless steel bowl.
5.
Add the butter, make sure it melts. Add the parmesan cheese. Add the eggs.
6.
Mix it all together with your hands until it's well-blended.
7.
Fill each cupcake tin with the pasta mixture so its level (don't overfill).
8.
Bake these for 15 minutes at 375 degrees and serve immediately.
You can use paper cupcake wrappers with this recipe, particularly if the clean-up of your muffin tins is time-consuming.
2.
To get these out, i use a butter knife to go around each cupcake and separate it from the walls of the muffin tin, then i use a large spoon to scoop underneath the cupcake. They hold together surprisingly well.
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 608
Protein 23.0 g
Carbohydrates 85.6 g
Iron 1.88 mg
Fiber 3.60 g
Calcium 35.6 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.
