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Cavatelli Salad With Artichokes and Goat Cheese

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)160.3619
Energy (kCal)1503.7601
Carbohydrates (g)19.807
Total fats (g)83.1441
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta in a large pot of boiling water until al dente (or according to package directions). Drain in a colander and rinse under cold water. | 2. Whisk together oil and vinegar in a small bowl. Pour over pasta and toss to coat. | 3. Add tomatoes, artichokes, olives, green onions, garlic and basil. Toss to coat. Season generously with salt and pepper (or to taste). | 4. Add goat cheese and mix gently until melted. Serve immediately or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cavatelli 1 lb 403.4676 0.0 89.7602 2.2667
    extra virgin olive oil 2 tablespoons 403.4676 0.0 89.7602 2.2667
    balsamic vinegar 1/4 cup 56.1 10.8566 0.3124 0.0
    cherry tomato 2 pints 403.4676 0.0 89.7602 2.2667
    artichoke heart 4 cans drained quartered marinated drained 403.4676 0.0 89.7602 2.2667
    green onion 4 -6 cups sliced 0.0 0.0 0.0 0.0
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    basil 1/2 cup chopped 2.76 0.318 0.37799999999999995 0.0768
    salt 2 teaspoons - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    goat cheese 8 ounces crumbled 1025.136 4.9216 69.2194 80.7181

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



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