Penne Arrabbiata with Vegetables
Penne Arrabbiata with Vegetables is a vibrant Italian pasta dish featuring tube-shaped penne tossed in a spicy tomato-based 'arrabbiata' sauce, enriched with a colorful medley of vegetables like bell peppers, zucchini, and spinach. Originating from the Lazio region of Italy, the classic sauce is known for its fiery kick from red chili flakes, which is balanced here by the natural sweetness and freshness of the added vegetables.
🍽️ Nutrition at a glance
This dish is primarily a carbohydrate-rich meal from the pasta, with a moderate amount of fat from olive oil and a good boost of protein and fiber from the vegetables and optional cheese. It provides key nutrients like vitamin C, lycopene from tomatoes, and various antioxidants, with a typical serving ranging from 450 to 600 calories depending on portion size and added ingredients.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 12 g |
| Carbs | 65 g |
| Fat | 8 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 680 mg |
| Potassium | 450 mg |
| Vitamin C | 30 mg |
| Vitamin A | 1200 IU |
| Iron | 3 mg |
| Calcium | 80 mg |
| Magnesium | 50 mg |
| Phosphorus | 180 mg |
| Folate | 90 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The name 'arrabbiata' translates to 'angry' in Italian, playfully referring to the fiery heat of the chili-infused sauce. Nutritionally, the addition of vegetables transforms a simple spicy pasta into a more balanced dish, increasing its vitamin and fiber content while the capsaicin in the chilies is known to have metabolism-boosting properties.
