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Ingredientes
- 3 lrg tomatoes, peel, seed, chop
- 1/4 c. Italian parsley, chop coarse
- Â Â basil, chop
- 1/4 c. parmesan
- 1/3 c. Italian virgin extra virgin olive oil
- 200 ml garlic, crush
- Â Â salt and pepper
- 1 lb spaghetti, cook
Direcciones
- Place all the ingredients except the spaghetti into a bowl and mix. Mix the spaghetti and the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 690 | |
| Calories from Fat 207 | 30% |
| Total Fat 23.5g | 29% |
| Saturated Fat 4.72g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 240mg | 10% |
| Potassium 691mg | 20% |
| Total Carbs 98.35g | 26% |
| Dietary Fiber 5.8g | 19% |
| Sugars 6.65g | 4% |
| Protein 21.74g | 35% |
