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Fusilli Michelangelo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.3384
Energy (kCal)314.2357
Carbohydrates (g)13.7631
Total fats (g)1.9564
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the mushrooms and dried tomatoes into julienne strips. | 2. Heat olive oil in a saucepan and saute the vegetables briefly (about 3 minutes). | 3. Drain the can of tomatoes and toss the tomatoes into a blender; blend until you have an almost but not completely smooth puree. | 4. Add the basil leaves to the vegetables and saute, stirring constantly, for about 30 seconds (they should become greener, but not cook too much). | 5. Add the puree. | 6. Press the garlic, stir in, and grind in some black pepper. | 7. Cook for maybe 5 minutes (basil should not be cooked too long or its color will fade). | 8. Salt to taste. | 9. Toss over cooked fusilli. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 1 can stewed 62.068999999999996 13.7631 3.2384 0.5397
    sun tomato 1/2 cup sun-dried 252.1667 0.0 56.1 1.4167
    mushroom 1/4 - - - -
    basil leaf 1/4 cup 252.1667 0.0 56.1 1.4167
    garlic clove 1 -2 252.1667 0.0 56.1 1.4167
    olive oil 1 -2 tablespoon 0.0 0.0 0.0 0.0
    fusilli 10 ounces cooked 252.1667 0.0 56.1 1.4167
    salt pepper 252.1667 0.0 56.1 1.4167

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



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