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Spanish-Style Baked Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.4608
Energy (kCal)483.1149
Carbohydrates (g)54.0743
Total fats (g)30.5953
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F. | 2. Soften onion in oil in an ovenproof dish for 5 minutes Add peppers and garlic, and cook for another 10 mins over a low-medium heat, till peppers are softened. | 3. Stir in paprika and cook for 30 secs, then add stock and tomato sauce. Bring to the boil and add olives, if using. | 4. Top with the spaghetti pieces and press down lightly, so they're just covered by the liquid. Cover with lid and cook in the oven for 20 mins, till pasta is just cooked. | 5. Stir through parsley, check seasoning and serve. If you've got a lemon, squeeze this over the pasta before serving immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 peeled chopped 64.0 14.944 1.76 0.16
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    green pepper 1 deseeded chopped 29.8 6.9136 1.2814 0.2533
    red pepper 1 deseeded chopped 1.25 0.2753 0.0584 0.0138
    garlic clove 2 chopped - - - -
    paprika 1 tablespoon sweet 19.176 3.6713 0.9615 0.8765
    vegetable stock 2 cups 22.1 4.1106 1.0608 0.3094
    tomato sauce 2 cups - - - -
    black olive 2 tablespoons - - - -
    spaghetti 12 ounces 105.4601 23.5074 2.1772 1.9391
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    lemon 1 1.2808 0.4116 0.0486 0.0132
    salt pepper 1 pinch - - - -

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



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