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Roasted Veggie Pasta

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)58.3223
Energy (kCal)603.6813
Carbohydrates (g)27.0798
Total fats (g)29.6847
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Preparation Time

    Cooking Time - 15 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces. | 2. In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes. | 3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus 1/4 pound 22.6796 4.3999 2.4948 0.1361
    red bell pepper 2 sliced 201.7333 0.0 44.88 1.1333
    crimini mushroom 1/4 pound sliced 201.7333 0.0 44.88 1.1333
    garlic 10 cloves roasted chopped 44.7 9.918 1.9080000000000001 0.15
    tomato 1/2 quartered 20.1049 4.3449 0.9829 0.2234
    rosemary 1/2 teaspoon chopped 0.4585 0.0724 0.0116 0.0205
    oregano 1/2 teaspoon chopped 1.325 0.3446 0.045 0.0214
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    fettuccini noodle 8 ounces 201.7333 0.0 44.88 1.1333
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    tapenade 2 tablespoons 201.7333 0.0 44.88 1.1333

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



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