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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (al dente), stirring occasionally, about 8 to 10 minutes. Drain the pasta, RESERVING 2 cups of the pasta water. | 2. Meanwhile, heat the oil in a large nonstick frying pan over medium heat. | 3. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. | 4. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. | 5. Stir in the oregano, thyme, and parsley. | 6. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. | 7. Transfer to a platter and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
linguine	1			25.2167	0.0	5.61	0.1417
extra virgin olive oil	3	tablespoons		25.2167	0.0	5.61	0.1417
shallot	3		chopped	345.6	80.64	12.0	0.48
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
carrot	1		diced	52.48	12.2624	1.1904	0.3072
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
tomato paste	5	tablespoons		65.6	15.128	3.4560000000000004	0.376
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
parsley	1	teaspoon	dried	0.45	0.0791	0.0371	0.0099
pea	1 1/2	cups	thawed	61.74	11.0985	4.1160000000000005	0.294
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
romano cheese	1/4	cup	grated	-	-	-	-

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