Whole-Grain Spaghetti with Pecorino, Prosciutto and Pepper (Fall)

Whole-Grain Spaghetti with Pecorino, Prosciutto and Pepper (Fall)
7 Ingredients
  • 1 pound whole-grain (or whole-wheat) spaghetti
  • 2 tablespoons mixed colored peppercorns, coarsely ground
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 cups grated (6 ounces) pecorino
  • 6 ounces thinly sliced prosciutto, chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh basil leaves
Nutrition
532
27% daily value
6 servings
                                       
                                            low-​sugar
     

Fat

33% 21

Saturated

40% 8

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

20% 60

Carbs (net)

- 59

Fiber

3% 1

Sugars

- 0

Sugars, added

- 0

Protein

60% 30

Cholesterol

18% 54

Sodium

52% 1245

Calcium

40% 400

Magnesium

32% 135

Potassium

8% 383

Iron

21% 4

Zinc

32% 4

Phosphorus

77% 542

Vitamin A

5% 45

Vitamin C

4% 4

Thiamin (B1)

46% 1

Riboflavin (B2)

24% 0

Niacin (B3)

32% 5

Vitamin B6

25% 0

Folate equivalent (total)

13% 52

Folate (food)

- 52

Folic acid

- 0

Vitamin B12

26% 1

Vitamin D

114% 17

Vitamin E

10% 1

Vitamin K

46% 55
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