Pasta with tomato-based sauce, and added vegetables, ready-to-heat
Common food
Photo: Wikipedia
A convenient, ready-to-heat meal of pasta coated in a savory tomato-based sauce, studded with tender vegetables for a comforting, familiar bite. Its texture is soft and saucy, with the sweetness of tomatoes balancing the mild earthiness of added veggies. Nutritionally, it's a light, carbohydrate-focused option that provides quick energy with a modest amount of fiber.
Calorie split: 13% protein · 66% carbs · 22% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, nostalgic flavor and the sheer convenience of a hot, saucy meal ready in minutes. It's a versatile base that can be easily customized with extra herbs, cheese, or a protein.
⚠️ Watch-outs & how to enjoy it better
The main downside is its relatively low protein and fiber content, which can lead to a quick blood-sugar spike and subsequent hunger. To counteract this, pair it with a side of grilled chicken, a sprinkle of Parmesan cheese, or a simple green salad to add protein and healthy fats that slow digestion.
Key benefits
- Quick and convenient meal solution
- Low in fat and calories per serving
- Provides a source of quick energy from carbohydrates
- Contains some dietary fiber from vegetables
- Offers a simple way to include vegetables in a meal
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The specific combination of tomatoes and pasta, now a global staple, only became common in Italy in the late 19th century, as tomatoes were initially feared as poisonous.
Full nutrition (USDA data · scales with serving)
| Water | 73.2 g |
| Energy | 118 kcal |
| Protein | 3.7 g |
| Total lipid (fat) | 2.9 g |
| Carbohydrate, by difference | 19.2 g |
| Fiber, total dietary | 1.7 g |
| Total Sugars | 2.6 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 0.98 mg |
| Magnesium, Mg | 17.0 mg |
| Phosphorus, P | 48.0 mg |
| Potassium, K | 171 mg |
| Sodium, Na | 292 mg |
| Zinc, Zn | 0.37 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 14.7 ug |
| Vitamin C, total ascorbic acid | 5.7 mg |
| Thiamin | 0.15 mg |
| Riboflavin | 0.12 mg |
| Niacin | 2.5 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 45.0 ug |
| Folic acid | 33.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 68.0 ug |
| Choline, total | 9.6 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 16.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 184 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 11.0 ug |
| Lycopene | 4574 ug |
| Lutein + zeaxanthin | 129 ug |
| Vitamin E (alpha-tocopherol) | 1.3 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 7.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.40 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 16:0 | 0.29 g |
| SFA 18:0 | 0.07 g |
| Fatty acids, total monounsaturated | 0.97 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.95 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.93 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 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 | 1.0 mg |
FAQ
Is this a complete meal?
It's a good base, but for a balanced meal, it's best to add a protein source like beans, chicken, or fish, and a side of vegetables to boost fiber and nutrient content.
How can I make it healthier?
You can stir in extra frozen or fresh vegetables, add a handful of spinach, or top with lean protein to increase the nutritional value without much extra effort.
Is it suitable for a low-carb diet?
No, this is a carbohydrate-rich food. For a low-carb version, you could substitute the pasta with zucchini noodles or spaghetti squash.
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 1.18 kcal/g · 12% calories from protein · 1.7 g fiber · 2.6 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: 1.71 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.