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Spaghetti Spring Salad Recipe

Spaghetti Spring Salad Recipe

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Ingredients:

Serving

250 g spaghetti , thin
1 large carrot, peeled
125 g capsicums , roasted and peeled (bought or cooked at home)
1/4 cup pine nuts, toasted
60 g rocket ( arugula)
1/2 cup balsamic dressing

Directions:

Cook spaghetti in a pan of boiling water until al dente, drain, rinse under cold water and drain again; transfer spaghetti to a large bowl.
Cut carrot and roast capsicum into thin strips, add to spaghetti with the pine nuts and rocket leaves.
Add dressing and toss gently to coat salad.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	329.4 Kcal (1379 kJ)
Calories from fat	69.56 Kcal
		% Daily Value*
Total Fat	7.73g	12%
Sodium	289.85mg	12%
Potassium	354.26mg	8%
Total Carbs	54.86g	18%
Sugars	6.4g	26%
Dietary Fiber	3.68g	15%
Protein	10.25g	20%
Vitamin C	3.4mg	6%
Vitamin A	0.9mg	31%
Iron	56.4mg	313%
Calcium	44.4mg	4%

Amount Per 100 g
Calories	199.93 Kcal (837 kJ)
Calories from fat	42.22 Kcal
		% Daily Value*
Total Fat	4.69g	12%
Sodium	175.92mg	12%
Potassium	215.01mg	8%
Total Carbs	33.3g	18%
Sugars	3.88g	26%
Dietary Fiber	2.23g	15%
Protein	6.22g	20%
Vitamin C	2.1mg	6%
Vitamin A	0.6mg	31%
Iron	34.2mg	313%
Calcium	27mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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