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Tri-Color Pesto Rotini

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)198.4413
Energy (kCal)1489.8768
Carbohydrates (g)45.0835
Total fats (g)53.4554
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta according to package directions; drain and transfer to a large bowl. | 2. Add carrots, olives, bell peppers and tomatoes. | 3. In a small bowl, whisk together pesto and broth. Add mixture to pasta and stir to coat; season to taste with salt and pepper. Serve warm or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tri pasta 2 lbs uncooked colored 806.9352 0.0 179.5204 4.5333
    carrot 2 diced 104.96 24.5248 2.3808 0.6144
    green pepper 1 diced 29.8 6.9136 1.2814 0.2533
    red pepper 1 diced sweet 1.25 0.2753 0.0584 0.0138
    sun tomato 1/4 cup sun-dried diced 806.9352 0.0 179.5204 4.5333
    black olive 1/4 cup 806.9352 0.0 179.5204 4.5333
    pesto sauce 1/2 cup 526.68 12.7134 12.3858 47.376000000000005
    chicken broth 1/4 cup canned reduced sodium 19.53 0.4725 2.7846 0.6552
    table salt 1/8 teaspoon 0.0 0.0 0.0 0.0
    black pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094

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



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