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Spaghetti con Panodero Crudo (Pasta with Uncooked Tomato Sauce)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.794
Energy (kCal)210.6575
Carbohydrates (g)45.0047
Total fats (g)2.2738
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the pasta until al dente. | 2. Into a large serving bowl, place the tomatoes, mozzarella, onions, olives, capers, parsley, oregano, garlic and salt and pepper to taste. | 3. Pour olive oil over all and toss gently. | 4. When the pasta is ready, pour into a colander and quickly rinse it under cold water, drain well. | 5. Add pasta to the bowl and toss. | 6. Serve with freshly grated parmesan cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pasta 1 1/2 1/2 29.3417 4.2524 0.6549 0.9823
    tomato 2 chopped 80.4198 17.3796 3.9316 0.8936
    mozzarella cheese 1/2 sliced - - - -
    red onion 2 sliced 88.0 20.548000000000002 2.42 0.22
    green olive 1/2 cup chopped - - - -
    caper 2 tablespoons drained 3.9560000000000004 0.8411 0.4059 0.1479
    italian parsley 1/4 cup minced - - - -
    oregano leaf 10 chopped - - - -
    oregano leaf 1/4 teaspoon dried - - - -
    garlic 2 cloves crushed 8.94 1.9836 0.3816 0.03
    salt - - - -
    pepper ground - - - -
    extra virgin olive oil 1/3 cup - - - -
    parmesan cheese grated - - - -

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



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