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Pasta With Roasted Vegetables

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.7087
Energy (kCal)2233.7438
Carbohydrates (g)355.1902
Total fats (g)61.1236
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat over to 475 degrees. | 2. Chop vegetables into 1 inch chunks; season with salt and pepper. | 3. Pour olive oil and chopped garlic over vegetables. | 4. Roast for 35 minutes. | 5. Scrape vegetables into sauce pan, add tomatoe sauce, and heat. | 6. Cook pasta until al dente. | 7. Serve hot and sprinkle with chopped basil and parmesan on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 60.0 14.01 1.65 0.15
    eggplant 1 - - - -
    zucchini 2 4.62 0.6842 0.5962 0.08800000000000001
    bell pepper 2 - - - -
    plum tomato 1 - - - -
    garlic clove 3 - - - -
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    tomato sauce 1 1/4 1/4 - - - -
    penne pasta 1 lb 1691.7638 340.496 59.4625 6.8856
    basil - - - -
    parmesan cheese - - - -

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



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