Spaghetti In A Light Olive And Tomato Sauce

1. As you put the pasta into the boiling water, cover the bottom of a large sauce pan with olive oil.

2. Warm over medium heat.

3. Put in the garlic and allow it to flavor the oil.

4. Add the fresh tomatoes, green and black olives.

5. Saute for about 4 minutes until warmed.

6. Right before mixing with the cooked spaghetti, infuse the sauce with the fresh herbs.

7. Toss and sprinkle with the grated cheese.

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Nutrient	Quantity
Total fats	1.2939 g
Protein	6.0117 g
Carbohydrates	25.3233 g
Energy	118.47 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0384 g
Water	540.0315 g
Aspartic acid	0.8433 g
Calcium, Ca	102.21 mg
Lutein + zeaxanthin	1846.17 g
Fiber, total dietary	7.332 g
Carotene, beta	3398.61 g
Niacin	3.5573 mg
Vitamin A, RAE	308.31 g
Arginine	0.1971 g
Riboflavin	0.1329 mg
Tocopherol, beta	0.0546 mg
Glutamic acid	2.4797 g
Sodium, Na	37.47 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0067 g
Total lipid (fat)	1.2939 g
Manganese, Mn	0.8658 mg
Fructose	7.4814 g
Proline	0.1291 g
Fatty acids, total saturated 16:0	0.1318 g
Choline, total	41.274 mg
Sugars, total	14.5953 g
Serine	0.1854 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.0498 g
Vitamin B-6	0.5708 mg
Selenium, Se	1.311 g
Ash	3.2844 g
Fatty acids, total saturated 18:1 undifferentiated	0.2131 g
Pantothenic acid	0.612 mg
Phenylalanine	0.1934 g
Copper, Cu	0.3944 mg
Betaine	0.57 mg
Thiamin	0.2349 mg
Methionine	0.0481 g
Iron, Fe	2.7474 mg
Carbohydrate, by difference	25.3233 g
Phosphorus, P	156.87 mg
Folate, total	109.05 g
Tocopherol, gamma	0.7443 mg
Lycopene	14048.58 g
Alanine	0.1964 g
Valine	0.1579 g
Fatty acids, total saturated 18:2 undifferentiated	0.4791 g
Glycine	0.1507 g
Carotene, alpha	551.46 g
Glucose (dextrose)	6.8262 g
Fatty acids, total saturated 14:0	0.0012 g
Zinc, Zn	1.2417 mg
Isoleucine	0.1417 g
Fatty acids, total polyunsaturated	0.5175 g
Leucine	0.2063 g
Tocotrienol, alpha	0.0546 mg
Vitamin A, IU	6129.09 IU
Folate, DFE	109.05 g
Tryptophan	0.0477 g
Vitamin C, total ascorbic acid	98.64 mg
Phytosterols	38.97 mg
Galactose	0.0162 g
Tyrosine	0.1006 g
Vitamin K (phylloquinone)	314.175 g
Fatty acids, total saturated	0.1832 g
Histidine	0.0989 g
Fatty acids, total monounsaturated	0.2198 g
Threonine	0.186 g
Folate, food	109.05 g
Cryptoxanthin, beta	2.76 g
Vitamin E (alpha-tocopherol)	3.1161 mg
Magnesium, Mg	73.65 mg
Lysine	0.2057 g
Potassium, K	1430.91 mg
Cystine	0.0587 g
Fluoride, F	12.558 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	3 cloves	13.41	2.9754	0.045
Olive oil	0	0	0	0
Spaghetti	0	0	0	0
Parmesan cheese	0	0	0	0
Tomato	3	98.28	21.2394	1.092
Parsley	0.25 cup	5.4	0.9495	0.1185
Basil	0.25 cup	1.38	0.159	0.0384
black olive	16	0	0	0
green olive	16	0	0	0