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Chef-Boy-I-Be Illinois' Ligurian Pasta

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.4927
Energy (kCal)156.4896
Carbohydrates (g)22.6796
Total fats (g)5.239
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dice potatoes into 1 inch cubes and saute in olive oil until crisp and brown on the outside and easily pierced with knife. Salt and pepper to taste. Add the drained green beans to warm through. | 2. Meanwhile, cook the pasta according to directions on box. | 3. Add the pesto to the vegetables and mix thoroughly. | 4. Add cooked and drained pasta to vegetables and mix thoroughly. Can add some of the pasta water if necessary. | 5. Serve with a side salad, crusty bread and freshly grated parmesan to pass. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pasta 1/2 lb 156.4896 22.6796 3.4927 5.239
    french green bean 1 can drained - - - -
    potato 2 - - - -
    pesto sauce 1/2 - 1 cup 0.0 0.0 0.0 0.0

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



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