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Pasta With Asparagus and Fresh Tomato Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7088.3623
Energy (kCal)100429.6145
Carbohydrates (g)4188.2418
Total fats (g)6556.0669
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together the cherry tomatoes, capers, garlic, olive oil, basil and rocket. Season with pepper and salt. | 2. Bring a large pan of water to the boil. Add pasta, cook and 2 minutes before the end of cooking add the asparagus. | 3. Drain the pasta and asparagus and pour over the tomato mixture. Toss through the hot pasta and crumble over the ricotta cheese. | 4. Serve and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry tomato 300 quartered - - - -
    caper 2 teaspoons 1.3187 0.2804 0.1353 0.0493
    garlic clove 1 crushed - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    basil 3 tablespoons shredded 1.8285 0.2107 0.2504 0.0509
    rocket 100 salad - - - -
    pasta 400 g 276.0 40.0 6.16 9.24
    asparagus 150 cut 13607.7873 2639.9107 1496.8566 81.6467
    ricotta cheese 200 86304.0 1507.84 5584.96 6438.08

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



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