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Rigatoni con albóndigas y salsa de tomate

Rigatoni con albóndigas y salsa de tomate
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Información nutricional

Por porción de 430 g

% Valor diario basado en una dieta de 2000 kcal

Calorías 760 kcal
38% DV
Grasa total 33.0g
51% DV
Grasas monoinsaturadas15.0g
Grasas poliinsaturadas5.0g
Grasas saturadas10.0g
Grasas trans0.7g
Carbohidratos totales 86.0g
29% DV
Fibra6.0g
Almidón73.0g
Azúcares7.0g
Proteína 28.0g
56% DV
Proteína animal28.0g

Acerca de

Un plato grande de pasta rigatoni con varias albóndigas y una pequeña porción de salsa de tomate. Tiene un alto contenido de carbohidratos, con proteína y grasa moderadas, y probablemente bastante sodio.

Ingredientes

Vitaminas y minerales

Vitaminas

NutrienteCantidad% VDSemivida
Biotina (B7)9.0mcg30%
Colina78.0mg14%
Folato (B9)145.0mcg36%
Niacina (B3)6.8mg43%
Ácido pantoténico (B5)1.4mg28%
Riboflavina (B2)0.4mg31%
Tiamina (B1)0.5mg42%
Vitamina A85.0mcg9%
Vitamina B121.6mcg67%
Vitamina B60.3mg21%
Vitamina C8.0mg9%
Vitamina D0.4mcg2%
Vitamina E2.1mg14%
Vitamina K12.0mcg10%

Minerales

NutrienteCantidad% VDSemivida
Calcio72.0mg7%
Cobre260.0mcg29%
Hierro4.8mg27%
Magnesio52.0mg12%
Fósforo290.0mg41%
Potasio620.0mg13%
Selenio38.0mcg69%
Sodio980.0mg43%
Zinc4.6mg42%

Rigatoni con albóndigas y salsa de tomate

Un plato clásico de pasta con rigatoni mezclados con una sencilla salsa de tomate y servidos con albóndigas. Es contundente, sabroso y queda mejor terminado con un poco de pimienta negra.

Ingredientes


  • 180 g de pasta rigatoni

  • 140 g de albóndigas

  • 90 g de salsa de tomate

  • 8 g de aceite vegetal

  • 4 g de cebolla, finamente picada

  • 3 g de ajo, picado

  • 3 g de sal

  • 2 g de pimienta negra


  • Peso total: 430 g

    Instrucciones


  • 1. Lleva a ebullición una olla con agua con sal y cocina los rigatoni hasta que estén al dente. Escurre bien.

  • 2. Calienta el aceite vegetal en una sartén a fuego medio. Añade la cebolla y cocina hasta que se ablande.

  • 3. Añade el ajo y cocina brevemente hasta que desprenda su aroma.

  • 4. Incorpora la salsa de tomate y cocina a fuego lento durante unos minutos. Sazona con sal y pimienta negra.

  • 5. Añade las albóndigas a la salsa y calienta hasta que estén bien calientes por completo.

  • 6. Mezcla los rigatoni cocidos con la salsa y las albóndigas, y sirve de inmediato.


  • Tiempo de preparación y cocción


  • Tiempo de preparación: 10 minutos

  • Tiempo de cocción: 20 minutos


  • Consejos útiles


  • No cocines demasiado la pasta; debe quedar lo bastante firme para sostener la salsa.

  • Cocina la salsa a fuego lento suavemente para que el ajo no se queme.

  • Si la salsa espesa demasiado, aligérala con un pequeño chorrito de agua de la pasta.
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