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Veronica's Pasta Figiole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.0326
Energy (kCal)817.8949
Carbohydrates (g)146.2734
Total fats (g)8.8645
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare pasta according to recipe directions, omit salt, drain and set aside. | 2. Rinse and drain beans and set aside. | 3. Dice onion, bell pepper, and celery, set aside. | 4. Mince garlic, set aside. | 5. Spray non-stick sauce pan with cooking spray and sauté onion, bell pepper, celery, and garlic for 5-7 minutes on medium-low heat, or until onions are translucent. | 6. Reduce heat and add tomato sauce, broth, spinach, basil and beans. | 7. Cover and simmer 15-20 minutes. | 8. Serve with pasta (Pasta suggestion: Use any bite sized pasta such as small seashells, elbows or orzo). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1/2 32.0 7.472 0.88 0.08
    garlic 1 clove 4.47 0.9918 0.1908 0.015
    bell pepper 1 - - - -
    celery 1 stalk 10.24 1.9008 0.4416 0.1088
    tomato sauce 1/2 cup - - - -
    white bean 2/3 cup canned 481.6 89.225 30.2577 1.6913
    spinach 1/2 cup frozen 16.5 2.925 1.65 0.225
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    vegetable broth 1 1/2 cups 243.54 39.483000000000004 8.9298 5.7564
    pasta 1 1/2 1/2 uncooked 29.3417 4.2524 0.6549 0.9823

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



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