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tomato & artichoke rotini

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.1329
Energy (kCal)1443.6872
Carbohydrates (g)264.1829
Total fats (g)19.6232
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta for 10 minutes. | 2. While pasta is cooking, heat half of the olive oil over medium-high heat. | 3. When pan starts to smoke, saute the shallot for 1 min. | 4. Add the artichoke slices and brown until golden. | 5. Add the thyme and wine and cover the pan, letting the liquid almost evaporate. | 6. Just before adding the pasta, quickly saute the cherry tomatoes for 1 min. | 7. just so they release their juices. | 8. Add the hot pasta to the pan along with the rest of the olive oil, salt and pepper. | 9. Saute for 2 minutes and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rotini pasta 12 ounces 1268.82 255.3714 44.5968 5.1642
    cherry tomato 3/4 cup quartered - - - -
    extra virgin olive oil 1/4 cup divided - - - -
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    artichoke heart 5 cut - - - -
    thyme 1 tablespoon 2.424 0.5868 0.1334 0.0403
    shallot 1 sliced - - - -
    white wine 1 cup - - - -
    sea salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187

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



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