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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a heavy 4-quart saucepan over med-high heat. | 2. Add the onion, carrots, celery, and garlic and cook, stirring, until they begin to soften, 2-3 minutes. | 3. Stir in the potato, tomato paste, pepper flakes, broth, and water. | 4. Bring to a boil, cover the pan, decrease the heat to med-low, and simmer until the potato is falling apart tender, 20-25 minutes. | 5. Increase the heat to med-high, add the fusilli, and cook, stirring frequently, until the pasta is tender but firm (al dente), about 10 minutes. | 6. Season with salt and pepper to taste, then stir in the parsley and basil. | 7. Serve with cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	2		chopped	50.02	11.6876	1.1346	0.2928
celery rib	2		chopped	201.7338	0.0	44.8801	1.1333
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
potato	1		peeled cut sliced boiling	-	-	-	-
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
red pepper flake				201.7338	0.0	44.8801	1.1333
chicken broth	6	cups	defatted	468.72	11.34	66.8304	15.7248
water	2	cups		0.0	0.0	0.0	0.0
fusilli	1/2	lb		201.7338	0.0	44.8801	1.1333
salt				-	-	-	-
black pepper			ground	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
parmigiano reggiano cheese	2	tablespoons	grated	201.7338	0.0	44.8801	1.1333

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