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Nutrition (Per salad): Calories: 590 Fat: 45 g (Saturated fat: 7 g) Sodium: 1,840 mg Carbs: 39 g (Fiber: 7 g, Sugar: 12 g) Protein: 10 g. Your best bet for a healthy Maggiano's salad is to opt for ...
The commercial version of Spatini spaghetti sauce mix lists a serving size of two teaspoons or six grams, which seasons a half cup when prepared. One serving contains 20 calories, 620 milligrams of sodium (26% Daily Value), 2 grams of sugars, 4 grams of carbohydrates (1% Daily Value), with no fat, protein, cholesterol, or fiber. [10]
Tomatoes. heirloom tomatoes, concept of anti-inflammatory foods for weight loss ... Spaghetti is a much healthier alternative to traditional noodles when you're whipping up your go-to pasta dishes ...
Nutrition: 710 calories, 27 g fat (4.5 g sat fat), 2,070 mg sodium, 91 g carbs (10 g fiber, 6 g sugar), 30 g protein. Shrimp is one of the leaner, low-fat protein options, with 30 grams of protein ...
A Roman dish of spaghetti pasta, with raw eggs, Pecorino Romano cheese, bacon (guanciale or pancetta), and black pepper [16] Spaghetti alla carrettiera: Sicily: A dish of spaghetti pasta, with olive oil, raw garlic, chili pepper, parsley, and pecorino siciliano or breadcrumbs, and commonly tomato. Spaghetti alla chitarra con ricotta, salsiccia ...
Spaghetti (Italian: [spaˈɡetti]) is a long, thin, solid, cylindrical pasta. [1] It is a staple food of traditional Italian cuisine . [ 2 ] Like other pasta, spaghetti is made of milled wheat , water, and sometimes enriched with vitamins and minerals.
And if you are sticking with pasta, try to load up on lean protein and vegetables rather than making the pasta the main star of the meal, Gentile advises. The healthiest pasta sauces Marinara sauce
Pomodoro means 'tomato' in Italian. [1] More specifically, pomodoro is a univerbation of pomo ('apple') + d ('of') + oro ('gold'), [2] possibly owing to the fact that the first varieties of tomatoes arriving in Europe and spreading from Spain to Italy and North Africa were yellow, with the earliest attestation (of the archaic plural form pomi d'oro) going back to Pietro Andrea Mattioli (1544).