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Rigatoni með kjötbollum og tómatsósu

Rigatoni með kjötbollum og tómatsósu
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Næringargildi

Í 430 g skammti

% daglegt gildi miðað við 2000 kcal mataræði

Kaloríur 760 kcal
38% DV
Heildarfita 33.0g
51% DV
Einómettuð fita15.0g
Fjölómettuð fita5.0g
Mettuð fita10.0g
Transfita0.7g
Heildarkolvetni 86.0g
29% DV
Trefjar6.0g
Sterkja73.0g
Sykrur7.0g
Prótein 28.0g
56% DV
Dýraprótein28.0g

Um

Stór diskur af rigatoni-pasta með nokkrum kjötbollum og litlum skammti af tómatsósu. Rétturinn er kolvetnaríkur, með hóflegu magni af próteini og fitu, og líklega fremur saltmikill.

Innihaldsefni

Vítamín og steinefni

Vítamín

NæringarefniMagnDV%Helmingunartími
Bíótín (B7)9.0mcg30%
Kólín78.0mg14%
Fólat (B9)145.0mcg36%
Níasín (B3)6.8mg43%
Pantótensýra (B5)1.4mg28%
Ríbóflavín (B2)0.4mg31%
Þíamín (B1)0.5mg42%
A-vítamín85.0mcg9%
B12-vítamín1.6mcg67%
B6-vítamín0.3mg21%
C-vítamín8.0mg9%
D-vítamín0.4mcg2%
E-vítamín2.1mg14%
K-vítamín12.0mcg10%

Steinefni

NæringarefniMagnDV%Helmingunartími
Kalsíum72.0mg7%
Kopar260.0mcg29%
Járn4.8mg27%
Magnesíum52.0mg12%
Fosfór290.0mg41%
Kalíum620.0mg13%
Selen38.0mcg69%
Natríum980.0mg43%
Sink4.6mg42%

Rigatoni með kjötbollum og tómatsósu

Klassískur pastaréttur með rigatoni sem er velt upp úr einfaldri tómatsósu og borinn fram með kjötbollum. Hann er matarmikill, bragðmikill og best að ljúka honum með smá svörtum pipar.

Hráefni


  • 180 g rigatoni pasta

  • 140 g kjötbollur

  • 90 g tómatsósa

  • 8 g jurtaolía

  • 4 g laukur, smátt saxaður

  • 3 g hvítlaukur, saxaður smátt

  • 3 g salt

  • 2 g svartur pipar


  • Heildarþyngd: 430 g

    Leiðbeiningar


  • 1. Látið pott af söltuðu vatni sjóða upp og sjóðið rigatoni þar til það er al dente. Hellið vatninu vel af.

  • 2. Hitið jurtaolíuna á pönnu við meðalhita. Bætið lauknum út í og eldið þar til hann er orðinn mjúkur.

  • 3. Bætið hvítlauknum út í og eldið stuttlega þar til hann ilmar.

  • 4. Hrærið tómatsósunni saman við og látið malla í nokkrar mínútur. Kryddið með salti og svörtum pipar.

  • 5. Bætið kjötbollunum út í sósuna og hitið þar til þær eru orðnar alveg heitar í gegn.

  • 6. Veltið soðnu rigatoni upp úr sósunni og kjötbollunum, og berið fram strax.


  • Undirbúningstími og eldunartími


  • Undirbúningstími: 10 mínútur

  • Eldunartími: 20 mínútur


  • Gagnleg ráð


  • Ekki ofsjóða pastað; það á að haldast nógu stinnt til að halda sósunni.

  • Látið sósuna malla varlega svo hvítlaukurinn brenni ekki.

  • Ef sósan þykknar of mikið má þynna hana með smá skvettu af pastavatni.
  • Jafnvægið mataræði
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