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Spaghetti With Garden Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.7648
Energy (kCal)777.8661
Carbohydrates (g)81.8129
Total fats (g)47.2235
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the spaghetti in plenty of boiling water, about 7-10 minutes. Drain. | 2. Heat butter in a large skillet; when foam subsides, add the carrot, zucchini and scallions. Saute over medium heat, stirring until the vegetables are crisp tender, about 3 minutes. | 3. Stir in garlic and saute for another minute. Add salt and pepper to taste. | 4. Topp spaghetti with the vegetables, parsley and dill. Serve at once with cheese sprinkled on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti 12 ounces 105.4601 23.5074 2.1772 1.9391
    butter 6 tablespoons 513.0 23.570999999999998 16.029 43.2
    carrot 1 shredded 52.48 12.2624 1.1904 0.3072
    zucchini 1 shredded 20.06 3.6698 1.4278 0.3776
    scallion 2 julienned 64.0 14.68 3.66 0.38
    garlic clove 1 crushed - - - -
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    dill 1 tablespoon chopped 20.13 3.6412 1.0547 0.9596
    parmesan cheese grated - - - -

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



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