Ham or pork, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce
Common food
Photo: Wikipedia
This is a hearty, savory dish of tender noodles and diced ham or pork, tossed in a vibrant tomato-based sauce with crisp-tender carrots, broccoli, and dark leafy greens. The texture is a satisfying mix of soft noodles, firm vegetables, and chewy meat, all coated in a tangy, slightly sweet sauce. It's a balanced, energy-dense meal offering a good mix of protein, carbs, and fats for sustained energy.
Calorie split: 21% protein · 44% carbs · 36% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, all-in-one simplicity and the way the savory ham or pork flavors meld with the sweet acidity of the tomato sauce. It's a beloved, adaptable staple that feels like a complete, nourishing meal.
⚠️ Watch-outs & how to enjoy it better
The combination of refined noodles and a sugary tomato sauce can cause a rapid blood-sugar spike. To counteract this, pair it with a side salad or extra vegetables to boost fiber, and choose whole-grain noodles if possible. Be mindful of sodium content in cured ham or pre-made sauces; opt for low-sodium versions or use fresh pork.
Key benefits
- Provides a balanced mix of protein, complex carbs, and healthy fats.
- Rich in vitamin A from carrots and vitamin K from dark greens.
- Contains lycopene, an antioxidant from the tomato sauce.
- High in dietary fiber to support digestion and satiety.
- A versatile one-pot meal for using leftover vegetables and meats.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The tomato, a key ingredient in the sauce, was once feared as poisonous in Europe and was grown only as an ornamental plant for nearly two centuries before being widely accepted as food.
Full nutrition (USDA data · scales with serving)
| Water | 73.4 g |
| Energy | 125 kcal |
| Protein | 6.5 g |
| Total lipid (fat) | 5.0 g |
| Carbohydrate, by difference | 13.8 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 1.6 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 81.0 mg |
| Potassium, K | 182 mg |
| Sodium, Na | 314 mg |
| Zinc, Zn | 0.74 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 15.6 ug |
| Vitamin C, total ascorbic acid | 5.7 mg |
| Thiamin | 0.28 mg |
| Riboflavin | 0.13 mg |
| Niacin | 2.0 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 46.0 ug |
| Folic acid | 34.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 70.0 ug |
| Choline, total | 29.4 mg |
| Vitamin B-12 | 0.14 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 88.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 851 ug |
| Carotene, alpha | 332 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 3703 ug |
| Lutein + zeaxanthin | 181 ug |
| Vitamin E (alpha-tocopherol) | 1.2 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 12.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.0 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 | 0.02 g |
| SFA 16:0 | 0.71 g |
| SFA 18:0 | 0.26 g |
| Fatty acids, total monounsaturated | 2.0 g |
| MUFA 16:1 | 0.07 g |
| MUFA 18:1 | 1.9 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.3 g |
| PUFA 18:3 | 0.14 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 24.0 mg |
Amino acid profile (per 100g)
Estimated from Pork, fresh, leg (ham), rump half, separable lean and fat, raw — USDA does not publish this profile for Ham or pork.
| Tryptophan | 0.24 g |
| Threonine | 0.89 g |
| Isoleucine | 0.96 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.56 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.84 g |
| Tyrosine | 0.80 g |
| Valine | 1.0 g |
| Arginine | 1.3 g |
| Histidine | 0.82 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.1 g |
| Glycine | 0.92 g |
| Proline | 0.82 g |
| Serine | 0.85 g |
| Hydroxyproline | 0.07 g |
FAQ
Can I make this dish vegetarian?
Absolutely. Simply omit the ham or pork and use a plant-based protein like tofu, tempeh, or lentils. The tomato sauce and vegetables provide plenty of flavor on their own.
How can I reduce the sugar content?
Use a no-added-sugar tomato sauce or crushed tomatoes seasoned with herbs. You can also add a pinch of baking soda to the sauce while cooking to neutralize some of the tomato's natural acidity, reducing the perceived need for sugar.
Is this dish suitable for a low-carb diet?
As described, the noodles make it high in carbohydrates. For a low-carb version, substitute the noodles with zucchini noodles (zoodles), spaghetti squash, or shirataki noodles.
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 1.25 kcal/g · 21% calories from protein · 1.5 g fiber · 1.6 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: 1.73 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.