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Roasted Vegetables and Pasta

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)42.9469
Energy (kCal)619.888
Carbohydrates (g)31.9645
Protein (g)31.3932
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 cut - - - -
    courgette 3 sliced 111.25 0.0 24.75 0.625
    red onion 1 cut 28.0 6.537999999999999 0.77 0.07
    red pepper 1 cut 1.25 0.2753 0.0584 0.0138
    yellow pepper 1 cut - - - -
    garlic clove 6 unpeeled 111.25 0.0 24.75 0.625
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    bouillon granule 1 teaspoon 11.388 1.6869 0.4342 0.3611
    rosemary 2 tablespoons chopped 4.454 0.7038 0.1125 0.1992
    tomato 3 larges quartered 98.28 21.2394 4.8048 1.092
    shell pasta 125 g 111.25 0.0 24.75 0.625
    black pepper ground - - - -
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    white wine vinegar 2 tablespoons 111.25 0.0 24.75 0.625
    green herb stock powder 1/2 teaspoon 111.25 0.0 24.75 0.625
    tomato paste 1 teaspoon 4.51 1.04 0.2376 0.0258

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



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