Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Leaf | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2/3 kg spaghetti
- 13 cloves fresh garlic, very thinly sliced
- 1 leaf oregano, minced
- 1/4 cup olive oil / sunflower oil
- 5 dashes italian seasoning
- pinch black pepper
- freshly grated parmesan cheese
- 2 whole beef cubes
- freshly chopped celantra
- =
Directions
Cook pasta al dente, drain then set aside. In a wok, heat olive oil and toast sliced garlic until crispy but not burnt. Add the beef bulion cubes, minced oregano, celantra, italian seasoning and black pepper. Saute for about a minute, and make sure the beef bulions are melted. Add drained pasta to the wok, coating the entirety of the pasta with oil, the herbs and the flavorings. Let fry for a couple of minutes. Set in a plate, top with grated fresh parmesan cheese and some garnish like a lemon slice and parsley. Serve immediately. Submitted by: Iris A. Abustan