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Rigatoni com almôndegas e molho de tomate

Rigatoni com almôndegas e molho de tomate
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Informação Nutricional

Por porção de 430g

% Valor Diário com base numa dieta de 2000 kcal

Calorias 760 kcal
38% DV
Gordura total 33.0g
51% DV
Gorduras monoinsaturadas15.0g
Gorduras polinsaturadas5.0g
Gorduras saturadas10.0g
Gorduras trans0.7g
Hidratos de carbono totais 86.0g
29% DV
Fibra6.0g
Amido73.0g
Açúcares7.0g
Proteína 28.0g
56% DV
Proteína animal28.0g

Sobre

Um prato grande de massa rigatoni com várias almôndegas e uma pequena porção de molho de tomate. É rico em hidratos de carbono, com teor moderado de proteína e gordura, e provavelmente bastante rico em sódio.

Ingredientes

Vitaminas e Minerais

Vitaminas

NutrienteQuantidadeVD%Meia-vida
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%

Minerais

NutrienteQuantidadeVD%Meia-vida
Cálcio72.0mg7%
Cobre260.0mcg29%
Ferro4.8mg27%
Magnésio52.0mg12%
Fósforo290.0mg41%
Potássio620.0mg13%
Selénio38.0mcg69%
Sódio980.0mg43%
Zinco4.6mg42%

Rigatoni com Almôndegas e Molho de Tomate

Um prato clássico de massa com rigatoni envolvido num molho de tomate simples e servido com almôndegas. É substancioso, saboroso e fica melhor finalizado com um pouco de pimenta-preta.

Ingredientes


  • 180 g de massa rigatoni

  • 140 g de almôndegas

  • 90 g de molho de tomate

  • 8 g de óleo vegetal

  • 4 g de cebola, picada finamente

  • 3 g de alho, picado

  • 3 g de sal

  • 2 g de pimenta-preta


    • Peso total: 430 g

    Instruções


  • 1. Leve uma panela com água e sal a ferver e cozinhe o rigatoni até ficar al dente. Escorra bem.

  • 2. Aqueça o óleo vegetal numa frigideira em lume médio. Junte a cebola e cozinhe até amolecer.

  • 3. Junte o alho e cozinhe brevemente até libertar aroma.

  • 4. Misture o molho de tomate e deixe fervilhar em lume brando durante alguns minutos. Tempere com sal e pimenta-preta.

  • 5. Junte as almôndegas ao molho e aqueça bem até estarem completamente quentes.

  • 6. Envolva o rigatoni cozido com o molho e as almôndegas e sirva de imediato.


    • Tempo de preparação e tempo de cozedura


  • Tempo de preparação: 10 minutos

  • Tempo de cozedura: 20 minutos


    • Dicas úteis


  • Não cozinhe demasiado a massa; deve manter-se firme o suficiente para segurar o molho.

  • Deixe o molho fervilhar suavemente para que o alho não queime.

  • Se o molho engrossar demasiado, ajuste com um pequeno salpico da água da cozedura da massa.
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