CARRABBA'S ITALIAN GRILL, spaghetti with pomodoro sauce
Whole food · Restaurant Foods
Photo: Wikipedia
Carrabba's Spaghetti with Pomodoro is a simple, elegant pasta dish featuring al dente spaghetti tossed in a bright, fresh tomato sauce. The texture is tender yet firm, with the sauce offering a sweet-tart, herbaceous flavor profile. Nutritionally, it's a low-calorie, low-fat option that provides a good source of carbohydrates for energy.
Calorie split: 13% protein · 72% carbs · 15% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, familiar taste and the way the bright tomato sauce complements the pasta without overwhelming it. It's a classic Italian staple that feels both satisfying and light, often evoking a sense of home-style cooking and cultural authenticity.
⚠️ Watch-outs & how to enjoy it better
The dish is relatively low in protein and fat, which can lead to quicker hunger and potential blood-sugar spikes if eaten alone. To counteract this, pair it with a lean protein like grilled chicken or a side salad with olive oil to add satiety and balance the meal's glycemic impact.
Key benefits
- Low in calories and fat, suitable for light meals
- Good source of complex carbohydrates for sustained energy
- Contains dietary fiber for digestive health
- Simple, whole-food ingredients with minimal processing
- Can be a versatile base for adding protein or vegetables
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The pomodoro sauce, literally 'tomato sauce,' was not common in Italian cuisine until the 18th century when tomatoes, originally from the Americas, were finally accepted as a safe and popular ingredient.
Full nutrition (USDA data · scales with serving)
| Water | 75.3 g |
| Energy | 104 kcal |
| Energy | 435 kj |
| Protein | 3.4 g |
| Total lipid (fat) | 1.8 g |
| Ash | 0.96 g |
| Carbohydrate, by difference | 18.6 g |
| Fiber, total dietary | 1.7 g |
| Total Sugars | 1.9 g |
| Sucrose | 0.00 g |
| Glucose | 0.93 g |
| Fructose | 0.94 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 12.6 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 0.74 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 43.0 mg |
| Potassium, K | 143 mg |
| Sodium, Na | 218 mg |
| Zinc, Zn | 0.33 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.21 mg |
| Selenium, Se | 6.9 ug |
| Vitamin C, total ascorbic acid | 1.0 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.13 mg |
| Niacin | 1.2 mg |
| Pantothenic acid | 0.17 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 32.0 ug |
| Choline, total | 8.1 mg |
| Betaine | 475 mg |
| Vitamin A, RAE | 9.0 ug |
| Carotene, beta | 110 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 3.0 ug |
| Vitamin A, IU | 187 iu |
| Lycopene | 1964 ug |
| Lutein + zeaxanthin | 137 ug |
| Vitamin E (alpha-tocopherol) | 0.84 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.11 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.01 mg |
| Tocotrienol, beta | 0.20 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 4.4 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.36 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.27 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.07 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.93 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.01 g |
| MUFA 16:1 c | 0.01 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 0.90 g |
| MUFA 18:1 c | 0.89 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.38 g |
| PUFA 18:2 | 0.34 g |
| PUFA 18:2 n-6 c,c | 0.33 g |
| PUFA 18:2 CLAs | 0.00 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.03 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.01 g |
| Fatty acids, total trans-monoenoic | 0.01 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.01 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.04 g |
| Threonine | 0.10 g |
| Isoleucine | 0.11 g |
| Leucine | 0.20 g |
| Lysine | 0.07 g |
| Methionine | 0.05 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.15 g |
| Tyrosine | 0.07 g |
| Valine | 0.13 g |
| Arginine | 0.15 g |
| Histidine | 0.06 g |
| Alanine | 0.11 g |
| Aspartic acid | 0.21 g |
| Glutamic acid | 1.1 g |
| Glycine | 0.10 g |
| Proline | 0.34 g |
| Serine | 0.15 g |
| Hydroxyproline | 0.00 g |
FAQ
Is Carrabba's Spaghetti with Pomodoro sauce gluten-free?
No, traditional spaghetti is made from wheat flour, which contains gluten. For a gluten-free version, you would need to use pasta made from rice, corn, or other gluten-free grains.
How can I make this dish more filling?
Add a source of protein like grilled chicken, shrimp, or beans, and include vegetables such as spinach, mushrooms, or zucchini to increase fiber and nutrient content.
Is this dish suitable for a low-carb diet?
No, spaghetti is high in carbohydrates. For a low-carb alternative, consider using zucchini noodles (zoodles) or spaghetti squash as a substitute.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.04 kcal/g · 13% calories from protein · 1.7 g fiber · 1.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.52 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.