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Tortellini, Pesto and Broccoli Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.6481
Energy (kCal)1069.6114
Carbohydrates (g)125.7056
Total fats (g)46.2252
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bringa large pan of water to the boil. | 2. Add the broccoli, cook for 2 minutes then add the tortellini and cook according to pack instructions. | 3. Drain everything, gently rinse under cold water until cool then tip into a bowl. | 4. Toss with the pesto, pine nuts and balsamic vinegar. | 5. Add the tomatoes, pack into containes and chill. | 6. Bring to room temp before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    broccoli 5 ounces cut 48.1941 9.412 3.9973 0.5245
    cheese tortellini 8 ounces 696.2635 106.5941 30.6175 16.3973
    pesto sauce 3 tablespoons 197.505 4.7675 4.6447 17.766
    pine nut 2 tablespoons toasted 113.5688 2.2072 2.3102 11.5374
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    cherry tomato 8 halved - - - -

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



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