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Rigatoni con polpette e salsa di pomodoro

Rigatoni con polpette e salsa di pomodoro
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Valori nutrizionali

Per porzione da 430 g

% Valore giornaliero basato su una dieta di 2000 kcal

Calorie 760 kcal
38% DV
Grassi totali 33.0g
51% DV
Grassi monoinsaturi15.0g
Grassi polinsaturi5.0g
Grassi saturi10.0g
Grassi trans0.7g
Carboidrati totali 86.0g
29% DV
Fibre6.0g
Amido73.0g
Zuccheri7.0g
Proteine 28.0g
56% DV
Proteine animali28.0g

Informazioni

Un abbondante piatto di rigatoni con diverse polpette e una piccola quantità di salsa di pomodoro. È ricco di carboidrati, con proteine e grassi moderati, e probabilmente anche piuttosto ricco di sodio.

Ingredienti

Vitamine e minerali

Vitamine

NutrienteQuantità%VNREmivita
Biotina (B7)9.0mcg30%
Colina78.0mg14%
Folato (B9)145.0mcg36%
Niacina (B3)6.8mg43%
Acido pantotenico (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%

Minerali

NutrienteQuantità%VNREmivita
Calcio72.0mg7%
Rame260.0mcg29%
Ferro4.8mg27%
Magnesio52.0mg12%
Fosforo290.0mg41%
Potassio620.0mg13%
Selenio38.0mcg69%
Sodio980.0mg43%
Zinco4.6mg42%

Rigatoni con polpette e salsa di pomodoro

Un classico piatto di pasta con rigatoni conditi con una semplice salsa di pomodoro e serviti con polpette. È sostanzioso, saporito e si completa al meglio con un po' di pepe nero.

Ingredienti


  • 180 g di pasta rigatoni

  • 140 g di polpette

  • 90 g di salsa di pomodoro

  • 8 g di olio vegetale

  • 4 g di cipolla, tritata finemente

  • 3 g di aglio, tritato

  • 3 g di sale

  • 2 g di pepe nero


  • Peso totale: 430 g

    Istruzioni


  • 1. Porta a ebollizione una pentola di acqua salata e cuoci i rigatoni fino a quando sono al dente. Scola bene.

  • 2. Scalda l'olio vegetale in una padella a fuoco medio. Aggiungi la cipolla e cuoci finché si ammorbidisce.

  • 3. Aggiungi l'aglio e cuoci brevemente finché sprigiona il suo profumo.

  • 4. Unisci la salsa di pomodoro e lascia sobbollire per qualche minuto. Condisci con sale e pepe nero.

  • 5. Aggiungi le polpette alla salsa e scaldale bene fino a quando sono completamente calde.

  • 6. Mescola i rigatoni cotti con la salsa e le polpette, quindi servi immediatamente.


  • Tempo di preparazione e cottura


  • Tempo di preparazione: 10 minuti

  • Tempo di cottura: 20 minuti


  • Consigli utili


  • Non cuocere troppo la pasta; deve rimanere abbastanza soda da trattenere la salsa.

  • Fai sobbollire la salsa dolcemente in modo che l'aglio non bruci.

  • Se la salsa si addensa troppo, allungala con un piccolo goccio di acqua di cottura della pasta.
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