Ingredients
| Spaghetti with garlic and oil | |
| 125 g | Spaghetti, uncooked |
| 10 ml (1 tbsp) | Olive oil |
| 6 g | Garlic, fresh |
| Mixed vegetables | |
| 40 g | Peas, fresh |
| 45 g | Parsnips, cooked |
| 25 g | Beetroots, fresh |
| 20 ml (2 tbsp) | Olive oil |
| 15 g | Watercress |
| Dessert | |
| 50 g | Pineapple in syrup |
Cooking Instructions
Spaghetti with garlic and oil
Cook spaghetti until tender. Wash the garlic, cut and fry gently in olive oil until golden.
Add the cooked spaghetti and stir together. Cover the pot, remove from heat and leave for
a few minutes
Mixed vegetables
Just before serving fry the peas, cooked parsnip and beetroot with olive oil. Finally, add
watercress.
General information
| Difficulty: | 2 of 5 |
Nutritional Information
| 814 kcal | Energy |
| 4,9 g | Protein |
| 147 mg | Phosphate |
| 25 mg | Sodium |
| 439 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |