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Garden Veggie Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.0939
Energy (kCal)275.6483
Carbohydrates (g)32.4983
Total fats (g)2.1065
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine undrained tomatoes, tomato paste, basil and honey. | 2. Bring to boil and reduce heat. | 3. Simmer, uncovered for 5 minutes. | 4. Add squash, asapargus, mushrooms and carrot. | 5. Cook covered for 5- 7 minutes until veggies are tender. | 6. Season with salt/pepper to taste. | 7. *Sprinkleon your favorite cheese and enjoy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 1 can stewed 62.068999999999996 13.7631 3.2384 0.5397
    tomato paste 2 tablespoons 26.24 6.0512 1.3824 0.1504
    basil 1 tablespoon sliced 0.6095 0.0702 0.0835 0.017
    honey 1/2 teaspoon - - - -
    zucchini 2 sliced 6.72 0.9952 0.8672 0.128
    carrot 1 grated 25.01 5.8438 0.5673 0.1464
    asparagus spear 5 ounces cut 126.0833 0.0 28.05 0.7083
    mushroom 3 ounces sliced 28.9165 5.7748 1.9051 0.4167
    salt - - - -
    pepper - - - -
    pasta cooked - - - -

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



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