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Fire and Ice Pasta

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.7552
Energy (kCal)3716.8329
Carbohydrates (g)21.2983
Total fats (g)385.539
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight. | 2. Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature. | 3. In a large pot with boiling salted water cook farfalle pasta until al dente. Drain. | 4. Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basil 2/3 cup chopped 3.68 0.424 0.504 0.1024
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    garlic 1 1/2 teaspoons minced 6.257999999999999 1.3885 0.2671 0.021
    black olive 1 can sliced - - - -
    olive oil 1 1/2 cups 2864.16 0.0 0.0 324.0
    salt 1 teaspoon - - - -
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    chive 1/2 cup chopped 7.2 1.044 0.7848 0.1752
    tomato 1/2 cup chopped sun-dried 20.7 4.59 1.08 0.18
    red pepper flake 1 teaspoon crushed - - - -
    goat cheese 6 ounces 768.852 3.6912 51.9145 60.5386
    farfalle pasta 2 packages - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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