Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375°F. | 2. Spread vegetables in a roasting pan and drizzle with oil. | 3. Roast for 30 to 40 minutes or until vegetable are soft and lightly charred, strring and turning them after 15 minutes. | 4. Process the vegetables with 1 cup of stock until pureed. | 5. Pour into a sieve placed over a large saucepan and press the puree through into the pan. | 6. Add stock, sage, sugar, salt and pepper and bring to a boil. | 7. Add pasta and cook according to package directions for al dente. | 8. Ladle into serving bowls and drizzle with a little balsamic vinegar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian plum tomato	1	lb	ripe	403.4676	0.0	89.7602	2.2667
red pepper	1		quartered seeded	-	-	-	-
red onion	1		quartered	60.0	14.01	1.65	0.15
garlic	3	cloves	unpeeled	13.41	2.9754	0.5724	0.045
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
vegetable stock	5 1/2	cups		60.775	11.3042	2.9172	0.8509
sage leaf	4 -5		chopped	403.4676	0.0	89.7602	2.2667
sugar	1	pinch		1.1471	0.2869	0.0	0.0
tubetti	1	cup		403.4676	0.0	89.7602	2.2667
salt pepper				403.4676	0.0	89.7602	2.2667
balsamic vinegar				-	-	-	-

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