This recipe has Calories as 73.8% and Sodium as 55.1% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.3% of RDA
• Calories: 73.8% of RDA
• Carbs: 18.2% of RDA
• Fat (total lipid): 36.3% of RDA
• Fiber: 2.0% of RDA
• Fructose: 0.7% of RDA
• Protein: 10.6% of RDA
• Sodium: 55.1% of RDA
• Sugar: 2.2% of RDA
• Vitamin A (IU): 18.1% of RDA
• Vitamin B6: 3.7% of RDA
• Vitamin C: 7.8% of RDA
• Iron: 7.7% of RDA
• Magnesium: 6.9% of RDA
• Manganese: 14.6% of RDA
• Niacin: 3.0% of RDA
• Potassium: 3.0% of RDA
• Zinc: 4.6% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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Cook pasta al dente as per package instructions. Drain and set aside.
While pasta is cooking, preheat large deep skillet on medium heat and swirl oil to coat. Add garlic along with tomatoes and cook for a few minutes, stirring occasionally. Sprinkle with a pinch of salt and ground black pepper to taste.
Add olives, cooked pasta, parsley and mint to the skillet with tomatoes; stir to combine. Add goat cheese and pine nuts; stir gently. Taste and adjust salt and pepper to taste if necessary. Serve warm.
NOTES, TIPS, TRICKS, HINTS, ETC:
Refrigerate in a glass airtight container for up to 2 - 3 days.
This recipe has the following nutrient totals:
Protein 12.0 g
Carbohydrates 50.1 g
Iron 1.46 mg
Fiber 0.57 g
Calcium 22.7 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.