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Roasted Tomato and Fennel Pasta Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.8226
Energy (kCal)766.0476
Carbohydrates (g)66.2434
Total fats (g)41.8507
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 400°F. | 2. Place the fennel and tomatoes on a baking tray and brush with the olive oil, season with freshly ground black pepper. | 3. Roast in the oven for 15 mintues or until softened, combine with the olives and pasta put to one side to cool. | 4. In a screw top jar combine together the vinegar and garlic olive oil. Combine with the pasta then sprinkle with the dill and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 2 sliced - - - -
    rom tomato 4 cut 50.4333 0.0 11.22 0.2833
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    black pepper ground - - - -
    black olive 2 ounces cut 50.4333 0.0 11.22 0.2833
    penne 12 ounces cooked 428.6443 57.1526 19.3911 13.6078
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    garlic olive oil 6 tablespoons flavored 50.4333 0.0 11.22 0.2833
    dill 1 tablespoon chopped 20.13 3.6412 1.0547 0.9596

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



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