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Spaghetti with Ratatuoile - Favorite Pasta Pick

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Instructions
Cook 1 lb. spaghetti. After draining, add 2 tbsp butter and 1 tbsp Italian Seasoning. Toss to coat pasta. Mix in ratatouille. Toss gently with noodles to coat all noodles completely. Let sit covered for 5 minutes to absorb flavor. Top with parmesan cheese. Delicious.
#IngredientAmountWeight
per serving
Calories
per serving
1Ratatouille8 serving214 g152
2Thin spaghetti by Hy-Vee, Inc.16 onz56 g150
3Butter, stick2 tablespoon3.5 g26
4Italian seasoning by Hy-Vee, Inc.0.5 ounce1.77 g0
Summary
Number of servings8
Weight of ingredients2202 g
Final weight
Serving size275 g
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Analyze nutritional composition per ingredient

Spaghetti with Ratatuoile - Favorite Pasta Pick

Nutrition Facts
Portion Size275 g
Amount Per Portion328
Calories
% Daily Value *
Total Fat 16g 21 %
   Saturated Fat 3.6g ** 18 %
Cholesterol 8.2mg ** 3 %
Sodium 1174mg ** 51 %
Total Carbohydrate 51g 19 %
   Dietary Fiber 16g ** 57 %
   Sugar 6.5g **
Protein 8.8g 18 %
Vitamin D 0mcg ** 0 %
Calcium 46mg ** 4 %
Iron 2.8mg ** 16 %
Potassium 379mg ** 8 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.

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Calories by source

Fat: 46.00%Protein: 11.00%Carbs: 43.00%
Fat (46.00%)
Protein (11.00%)
Carbs (43.00%)

Spaghetti with Ratatuoile - Favorite Pasta Pick nutrition facts and analysis per 275 g

Vitamins
NutrientAmount DV
Vitamin A, RAE 46.82 mcg5 %
  Carotene, alpha 27.57 mcg
  Carotene, beta 255.08 mcg
  Cryptoxanthin, beta 3.23 mcg
  Lutein + zeaxanthin 781.12 mcg
  Lycopene 1267.09 mcg
  Retinol 26.04 mcg
Thiamin [Vitamin B1]0.611 mg51 %
Riboflavin [Vitamin B2]0.221 mg17 %
Niacin [Vitamin B3]3.601 mg23 %
Pantothenic acid [Vitamin B5]0.156 mg3 %
Vitamin B6 0.128 mg8 %
Vitamin B12 [Cobalamin]0 mcg0 %
  Vitamin B12, added 0 mcg
Folate, DFE [Vitamin B9]22.04 mcg6 %
  Folate, food 22.04 mcg
  Folic acid 0 mcg
Vitamin C [Ascorbic acid]73.6 mg82 %
Vitamin D 0.01 mcg0 %
Vitamin E (alpha-tocopherol) 2.87 mg19 %
  Vitamin E, added 0 mg
  Tocopherol, alpha 2.87 mg
  Tocopherol, beta 0 mg
  Tocopherol, delta 0 mg
  Tocopherol, gamma 0.02 mg
  Tocotrienol, alpha 0 mg
  Tocotrienol, beta 0 mg
  Tocotrienol, delta 0 mg
  Tocotrienol, gamma 0 mg
Vitamin K 11.1 mcg9 %
  Vitamin K1 [Phylloquinone]11.1 mcg
  Dihydrophylloquinone 0 mcg
Betaine 0 mg
Choline 10.1 mg2 %

Minerals
NutrientAmount DV
Calcium 46.06 mg4 %
Copper 0.09 mg10 %
Fluoride 0.2 mcg
Iron 2.75 mg15 %
Magnesium 16.23 mg4 %
Manganese 0.171 mg7 %
Phosphorus 33.98 mg3 %
Potassium 378.69 mg8 %
Selenium 0.3 mcg1 %
Sodium 1173.61 mg51 %
Zinc 0.26 mg2 %

Proteins and Amino acids

Protein by amino acid

Arginine: 0.50%Aspartic acid: 1.20%Glutamic acid: 1.40%Leucine: 0.50%Unspecified: 92.78%
Arginine (0.50%)
Aspartic acid (1.20%)
Glutamic acid (1.40%)
Leucine (0.50%)
Unspecified (92.78%)
NutrientAmount DV
Protein 8.78 g18 %
  Alanine 0.039 g
  Arginine 0.047 g
  Aspartic acid 0.105 g
  Cystine 0.006 g
  Glutamic acid 0.126 g
  Glycine 0.03 g
  Histidine 0.015 g1 %
  Hydroxyproline 0 g
  Isoleucine 0.03 g2 %
  Leucine 0.045 g1 %
  Lysine 0.039 g1 %
  Methionine 0.009 g
  Phenylalanine 0.028 g
  Proline 0.028 g
  Serine 0.03 g
  Threonine 0.021 g1 %
  Tryptophan 0.006 g1 %
  Tyrosine 0.019 g
  Valine 0.036 g2 %
  Phenylalanine + Tyrosine 0.047 g2 %
  Methionine + Cysteine 0.015 g1 %

Carbohydrates
NutrientAmount DV
Carbohydrate 50.52 g18 %
  Fiber 16.09 g57 %
  Starch 0 g
  Sugars 6.46 g
    Fructose 1.01 g
    Galactose 0 g
    Glucose 1.01 g
    Lactose 0 g
    Maltose 0 g
    Sucrose 0.24 g
  Net carbs 34.43 g

Fats and Fatty Acids

Fatty acid by type

Saturated: 25.00%Monounsaturated: 62.00%Polyunsaturated: 13.00%
Saturated (25.00%)
Monounsaturated (62.00%)
Polyunsaturated (13.00%)


Omega-3Omega-6 Omega-6 / Omega-3 ratio
0.02 g0.00

NutrientAmount DV
Fat 16.319 g21 %
  Saturated fatty acids 3.586 g18 %
    Butanoic acid 0.071 g
    Decanoic acid 0.071 g
    Docosanoic acid 0 g
    Dodecanoic acid 0.077 g
    Eicosanoic acid 0 g
    Heptadecanoic acid 0 g
    Hexadecanoic acid 2.291 g
    Hexanoic acid 0.05 g
    Octadecanoic acid 0.59 g
    Octanoic acid 0.029 g
    Pentadecanoic acid 0 g
    Tetracosanoic acid 0 g
    Tetradecanoic acid 0.252 g
    Tridecanoic acid 0 g
  Monounsaturated fatty acids 8.933 g
    Cis-hexadecenoic acid 0 g
    Cis-octadecenoic acid 0.004 g
    Docosenoic acid 0 g
    Docosenoic cis acid 0 g
    Docosenoic trans acid 0 g
    Eicosenoic acid 0.038 g
    Heptadecenoic acid 0 g
    Hexadecenoic acid 0.17 g
    Octadecenoic acid 8.689 g
    Pentadecenoic acid 0 g
    Tetracosenoic cis acid 0 g
    Tetradecenoic acid 0 g
    Trans-hexadecenoic acid 0 g
    Trans-octadecenoic acid 0 g
  Polyunsaturated fatty acids 1.791 g
    α-linolenic acid n-3 (ALA) 0.02 g
    γ-linolenic acid n-6 (GLA) 0 g
    Cis,cis-eicosadienoic n-6 acid 0 g
    Linoleic acid n-6 (LA) 0 g
    Docosahexaenoic n-3 acid (DHA) 0 g
    Docosapentaenoic n-3 acid (DPA) 0.001 g
    Docosatetraenoic acid 0 g
    Eicosadienoic acid 0 g
    Eicosadienoic n-3 acid 0 g
    Eicosadienoic n-6 acid 0 g
    Eicosapentaenoic n-3 acid (EPA) 0.001 g
    Eicosatetraenoic acid 0.004 g
    Octadecadienoic CLAs acid 0 g
    Octadecadienoic acid 1.185 g
    Octadecatetraenoic acid 0.001 g
    Octadecatrienoic acid 0.108 g
    Trans-octadecadienoic acid 0 g
  Fatty acids, total trans 0 g
    Fatty acids, total trans-monoenoic 0 g
    Fatty acids, total trans-polyenoic 0 g

Sterols
NutrientAmount DV
Cholesterol 8.22 mg3 %
Phytosterols 4.11 mg

Other
NutrientAmount DV
Alcohol, ethyl 0 g
Ash 2.65 g
Caffeine 0 mg
Fiber, insoluble 11.76 g
Fiber, soluble 1.12 g
Theobromine 0 mg
Water 115.55 g

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Spaghetti with Ratatuoile - Favorite Pasta Pick recipe nutrition value and analysis. Daily values are based on a 2000 calorie a day diet. Recommended daily intake of essential amino acids is provided for 180 lbs person. Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only. Food images may show a similar or a related product and are not meant to be used for food identification. Nutritional value of a cooked product is provided for the given weight of cooked food. This page may contain affiliate links to products through which we earn commission used to support this website development and operations. Data from USDA National Nutrient Database.
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