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Macaroni With Artichokes and Olives

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.1207
Energy (kCal)407.7738
Carbohydrates (g)14.385
Total fats (g)16.6241
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large stockpot, cook the macaroni in boiling salted water until just al dente. Drain and return to the pot. | 2. Immediately add the broth, salt, and pepper, toss until most of the liquid is absorbed. | 3. Add the remaining ingredients, tossing well to combine. | 4. Serve warm or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    elbow macaroni 1/2 lb 201.7338 0.0 44.8801 1.1333
    vegetable broth 1/2 cup low 81.18 13.161 2.9766 1.9188
    salt coarse - - - -
    pepper ground - - - -
    artichoke heart 1 jar marinated quartered drained chopped 201.7338 0.0 44.8801 1.1333
    kalamata olive 1/4 cup pitted chopped 201.7338 0.0 44.8801 1.1333
    pimento 2 tablespoons drained diced 5.52 1.224 0.264 0.07200000000000001
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5

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



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