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Vegetable And Pasta Toss

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.7267
Energy (kCal)293.5425
Carbohydrates (g)24.8093
Total fats (g)22.1884
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta according to package directions omitting any oil. | 2. Add broccoli and cauliflower to boiling pasta for the last minute of cooking; drain. | 3. Rinse with cold water; drain well. | 4. Cook artichoke hearts according to package directions; drain. | 5. Rinse with cold water; drain well. | 6. Halve any large pieces. | 7. In a large mixing bowl combine pasta mixture, artichoke hearts, carrot and green onions. | 8. Add the italian dressing; toss to coat. | 9. Cover and refrigerate for 2 hours. | 10. If desired, serve on lettuce lined plates. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corkscrew macaroni 3/4 cup - - - -
    broccoli floret 1 cup - - - -
    cauliflower floret 1 cup - - - -
    artichoke heart 1 package frozen - - - -
    carrot 1 1/4 cups sliced 65.6 15.328 1.4880000000000002 0.384
    green onion 1/4 cup sliced 4.7925 1.0188 0.1722 0.0834
    calorie italian dressing 1/2 cup reduced 216.0 7.236000000000001 0.324 21.6
    lettuce 1 7.15 1.2265 0.7425 0.121

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



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