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Mediterranean Lemon Pasta Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.4559
Energy (kCal)454.5667
Carbohydrates (g)48.7736
Total fats (g)16.6224
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta according to package directions. | 2. Rinse with cold water. | 3. Drain. | 4. Meanwhile, melt butter in 4-quart saucepan until sizzling; add bell peppers, onion and Italian seasoning. | 5. Cook over medium-high heat, stirring occasionally, until peppers are just tender (6 to 8 minutes). | 6. Remove from heat. | 7. Combine cooked pasta, pepper mixture and all remaining ingredients except Belgian endive and additional parsley; toss gently. | 8. Cover; refrigerate at least 2 hours to blend flavors. | 9. Garnish with Belgian endive and additional parsley, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rosamarina pasta 4 ounces uncooked 100.8667 0.0 22.44 0.5667
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    green bell pepper 2 cups chopped 58.38 12.788 2.0016 0.7506
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    italian seasoning 2 teaspoons 100.8667 0.0 22.44 0.5667
    tomato 1 1/2 cups chopped 40.23 8.6942 1.9668 0.447
    cucumber 1/2 cup chopped 7.98 1.4364 0.3923 0.1064
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    black olive 1/4 cup pitted ripe drained halved 100.8667 0.0 22.44 0.5667
    artichoke heart 1 can quartered drained 100.8667 0.0 22.44 0.5667
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    salt 1/2 teaspoon - - - -
    belgian endive 100.8667 0.0 22.44 0.5667
    parsley chopped 5.4 0.9495 0.4455 0.1185

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



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