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Roasted-Garlic Avocado Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)58.7181
Energy (kCal)664.2333
Carbohydrates (g)31.8586
Total fats (g)31.1531
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375°F. | 2. Combine all vegetables in a large roasting pan sprayed with non-stick cooking spray. | 3. In a small bowl, blend 2 Tbs balsamic vinegar, oil, garlic, salt & pepper. | 4. Pour the blended ingredients over the vegetables and toss until covered well. | 5. Roast in oven for 45 minutes stirring twice. | 6. Cook pasta and put aside. | 7. Cook and cut chicken and put aside Remove vegetables from the oven and pour the remaining balsamic vinegar over the vegetables. | 8. In a large bowl, toss together cooked pasta, roasted vegetables, chicken, chicken broth. Portion into 8 pasta bowls. | 9. Put two slices avocado and a fresh basil leaf on each one. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 3 cut sliced 6.93 1.0263 0.8943 0.132
    leek 1 54.29 12.5935 1.335 0.267
    red bell pepper 1 cut 201.7333 0.0 44.88 1.1333
    yellow bell pepper 1 cut 201.7333 0.0 44.88 1.1333
    chinese eggplant 1 cut sliced 201.7333 0.0 44.88 1.1333
    balsamic vinegar 6 tablespoons divided 84.48 16.3488 0.4704 0.0
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic clove 10 chopped 201.7333 0.0 44.88 1.1333
    salt pepper 2 teaspoons 201.7333 0.0 44.88 1.1333
    penne pasta 8 ounces cooked 201.7333 0.0 44.88 1.1333
    chicken 1/2 boneless skinless cut - - - -
    chicken broth 1 cup reduced sodium fat free 78.12 1.89 11.1384 2.6208
    avocado 1 seeded peeled cut - - - -
    basil - - - -

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



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