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Pasta With Salsa Cruda di Pomodoro

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.034
Energy (kCal)1064.4198
Carbohydrates (g)140.4523
Total fats (g)14.4377
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place chopped tomatoes in a colander and let drain for several minutes, stirring at least once. | 2. Transfer the tomatoes to a large serving bowl and combine with remaining ingredients, except pasta and cheese. | 3. Let stand at room temperature until the pasta is ready. | 4. Cook pasta in a large pan with 3 qts. | 5. water until al dente, about 9 to 11 minutes. | 6. Drain well. | 7. Fold the pasta into the tomato sauce and serve at once. | 8. If desired, offer the Parmesan as a condiment at the table. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 4 -5 chopped 0.0 0.0 0.0 0.0
    chickpea 1 cup cooked drained canned 756.0 125.9 40.94 12.08
    basil 1/4 cup chopped sliced 1.38 0.159 0.18899999999999997 0.0384
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    salt 1/2 teaspoon - - - -
    conchiglie 8 ounces 201.7333 0.0 44.88 1.1333
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0

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



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