RecipeDB

Cooking in progress....

Roasted Vegetable Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.3943
Energy (kCal)1497.3156
Carbohydrates (g)296.5009
Total fats (g)7.0677
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450°F Spray roasting pan with cooking oil spray. | 2. Combine peppers, eggplant, yellow squash and butternut squash in roaster. Spray lightly with cooking oil spray and sprinkle with salt and pepper. Roast vegetables (about 20 to 25 minutes) until tender and they began to brown. Stir occasionally to keep from burning on bottom. | 3. Cook pasta in large pot of boiling salted water until tender but al dente. Drain, reserving 1/3 cup liquid. | 4. Toss vegetables, pasta, tomatoes and basin in large bowl. Add garlic, olive oil and balsamic vinegar. If too dry, add up to 1/3 cup reserved pasta liquid. Correct salt and pepper seasoning. Serve with Parmesan cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 2 cut - - - -
    eggplant 1 cut - - - -
    crookneck yellow squash 1 cut - - - -
    butternut squash 1 cup peeled diced 63.0 16.366 1.4 0.14
    extra virgin olive oil 1 tablespoon - - - -
    penne pasta 3/4 1268.8229 255.372 44.5969 5.1642
    tomato 2 cored diced 41.86 9.282 2.184 0.364
    basil 1/3 cup chopped 1.84 0.212 0.252 0.0512
    balsamic vinegar 4 teaspoons 18.656 3.6104 0.1039 0.0
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    parmesan cheese 1/3 cup reduced fat 98.6667 10.6667 10.6667 1.3333

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



    Similar Recipes by Processes Similar Recipes by Category Composition