Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
| Dry whole-wheat pasta | 300 g | Whole culinary ingredient |
 Tomatoes, chopped | 360 g | Sour, Sweet · Heating |
 Aged cheese, finely grated | 100 g | Sour, Salty, 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 chopped tomatoes with oregano until fully tender.
- Fold in the pasta and finely grated aged cheese, 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)
This tomato pasta is flagged because aged cheese is folded into the sauce. Vata: serve warm and keep the sauce moist. Pitta: reduce tomato and oregano. Kapha: use less cheese and pasta. Compliant variant: omit the cheese and finish with ground walnuts or sesame.
USDA Nutrition Facts for Tomato Aged Cheese Pasta
| Nutrient | Per 100g | Per Serving (1 serving (502g)) |
|---|---|---|
| Energy (Calories) | 86 kcal | 434 kcal |
| Protein | 3.4 g | 17.2 g |
| Total Carbohydrates | 11.9 g | 59.8 g |
| Dietary Fiber | 1.7 g | 8.4 g |
| Total Sugars | 0.9 g | 4.5 g |
| Total Fat | 3.3 g | 16.4 g |
| Calcium | 47.2 mg | 236.8 mg |
| Iron | 0.69 mg | 3.45 mg |
| Magnesium | 24.0 mg | 120.6 mg |
| Phosphorus | 79.1 mg | 397.0 mg |
| Potassium | 116 mg | 581 mg |
| Sodium | 133 mg | 669 mg |
| Zinc | 0.67 mg | 3.38 mg |
| Copper | 0.10 mg | 0.49 mg |
| Manganese | 0.48 mg | 2.43 mg |
| Selenium | 13.0 µg | 65.3 µg |
| Vitamin C | 2.6 mg | 13.2 mg |
| Vitamin A (RAE) | 25.8 µg | 129.3 µg |
| Vitamin E | 1.11 mg | 5.57 mg |
| Vitamin K | 7.1 µg | 35.4 µg |
| Thiamin (Vitamin B1) | 0.07 mg | 0.35 mg |
| Riboflavin (Vitamin B2) | 0.06 mg | 0.30 mg |
| Niacin (Vitamin B3) | 1.42 mg | 7.14 mg |
| Vitamin B6 | 0.06 mg | 0.32 mg |
| Folate (DFE) | 15.0 µg | 75.3 µg |
| Choline | 2.2 mg | 10.9 mg |
