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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. Heat 2 tablespoons olive oil until hot in a large skillet over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and red pepper. Saute until onions become tender. | 2. Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes. | 3. Cook pasta in 4 quarts of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
basil	2	teaspoons		0.4063	0.0468	0.0556	0.0113
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
tomato	3	cups	peeled sliced	124.2	27.54	6.48	1.08
cannellini bean	2	cups	drained canned	-	-	-	-
pasta	1	pound	uncooked	312.9791	45.3593	6.9853	10.478
olive oil	2	tablespoons		477.36	0.0	0.0	54.0
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
salt pepper	to taste			-	-	-	-

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