Za'atar and Labneh Spaghetti
Inspired by techniques from NYT Cooking.
Spaghetti in a creamy, tangy labneh and garlic sauce, buried under fragrant za'atar and a final drizzle of olive oil.
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Method
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EU nutrition claims
- Low sugars: 3.4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 140 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- wooden spoon
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 593 kcal |
| Protein | 17.6 g |
| Carbohydrate | 72.3 g |
| of which sugars | 4.7 g |
| of which free sugars | 0 g |
| Fat | 26.7 g |
| of which saturates | 4.8 g |
| Fibre | 5.5 g |
| Salt | 1.41 g |
Protein per 100 kcal
3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
