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Linguine With Tomatoes, Olives, Feta, and Parsley

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.1964
Energy (kCal)774.6525
Carbohydrates (g)44.3753
Total fats (g)49.323
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Puree 2 1/1 cups tomates, wine and garlic in blender. Heat olive in heavy large skillet over medium-high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes. | 2. Meanwhile, cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. | 3. Add pasta, parsley, basil, and vineger to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper. | 4. Mix in remaining 1 cup of tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 3 1/2 cups chopped divided 144.9 32.13 7.56 1.26
    white wine 1/2 cup - - - -
    garlic clove 2 chopped 18.9125 0.0 4.2075 0.1062
    kalamata olive 1/2 cup pitted chopped 18.9125 0.0 4.2075 0.1062
    linguine 3/4 18.9125 0.0 4.2075 0.1062
    italian parsley 1/2 cup chopped 18.9125 0.0 4.2075 0.1062
    basil 1/2 cup chopped 2.76 0.318 0.37799999999999995 0.0768
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    feta cheese 1 1/2 cups crumbled divided 594.0 9.2025 31.9725 47.88

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



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