Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
| Dry whole-wheat pasta | 300 g | Whole culinary ingredient |
 Red bell pepper, diced | 240 g | Sweet · Heating |
 Tomatoes, chopped | 280 g | Sour, Sweet · Heating |
 Fresh basil | 18 g | Pungent · Heating |
 Olive oil | 22 g | Sweet, Bitter, Astringent · Heating |
 Dried oregano | 3 g | Pungent, Bitter · Heating |
 Rock salt | 5 g | Salty · Cooling |
| Water | 1200 g | Whole culinary ingredient |
Step-by-Step Preparation
- Bring the water to a boil, add part of the rock salt, and cook the dry whole-wheat pasta until tender but intact.
- Reserve a little cooking water, drain the pasta, and keep it warm.
- Warm the olive oil and cook the diced red bell pepper and chopped tomatoes with oregano until fully tender.
- Fold in the pasta and fresh basil, adding reserved water only as needed for a light sauce.
- Adjust the remaining rock salt and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original continental lacto-vegetarian pasta adaptation)
Whole-Wheat Red Pepper Tomato Pasta uses a vegetable-forward sauce and a moderate pasta portion. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Whole-Wheat Red Pepper Tomato Pasta
| Nutrient | Per 100g | Per Serving (1 serving (517g)) |
|---|---|---|
| Energy (Calories) | 67 kcal | 344 kcal |
| Protein | 2.3 g | 11.8 g |
| Total Carbohydrates | 12.0 g | 62.0 g |
| Dietary Fiber | 1.8 g | 9.4 g |
| Total Sugars | 1.2 g | 6.5 g |
| Total Fat | 1.6 g | 8.1 g |
| Calcium | 12.0 mg | 62.2 mg |
| Iron | 0.70 mg | 3.62 mg |
| Magnesium | 23.0 mg | 118.8 mg |
| Phosphorus | 56.7 mg | 293.3 mg |
| Potassium | 124 mg | 641 mg |
| Sodium | 98 mg | 507 mg |
| Zinc | 0.50 mg | 2.58 mg |
| Copper | 0.09 mg | 0.48 mg |
| Manganese | 0.48 mg | 2.47 mg |
| Selenium | 11.3 µg | 58.3 µg |
| Vitamin C | 16.8 mg | 87.0 mg |
| Vitamin A (RAE) | 26.3 µg | 136.1 µg |
| Vitamin E | 1.22 mg | 6.31 mg |
| Vitamin K | 7.0 µg | 36.2 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.37 mg |
| Riboflavin (Vitamin B2) | 0.05 mg | 0.24 mg |
| Niacin (Vitamin B3) | 1.47 mg | 7.60 mg |
| Vitamin B6 | 0.09 mg | 0.46 mg |
| Folate (DFE) | 18.3 µg | 94.7 µg |
| Choline | 1.7 mg | 8.8 mg |
