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Pasta Bandiera - Italian Flag Pasta Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.9959
Energy (kCal)1568.4316
Carbohydrates (g)6.6621
Total fats (g)171.1348
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the pasta in a large pot of boiling water until al dente; drain. | 2. While the pasta's cooking, mix next four ingredients together in a large bowl. | 3. Add cooked pasta; toss so pasta is thoroughly coated with oil and tomatoes are distributed evenly. | 4. Sprinkle with black pepper to taste and shreds of basil and toss again. | 5. Crumble feta on top. | 6. Toss again just before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    penne 1 35.7204 4.7627 1.6159 1.1340000000000001
    olive oil 3/4 cup 1432.08 0.0 0.0 162.0
    kalamata olive 1/2 cup pitted - - - -
    tomato 2 -3 chopped 0.0 0.0 0.0 0.0
    jalapeno pepper 1 seeded minced 1.6312 0.3656 0.0512 0.0208
    black pepper - - - -
    basil 10 -12 leaves julienned 0.0 0.0 0.0 0.0
    feta cheese 1/4 crumbled 99.0 1.5338 5.3288 7.98

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



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