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Rotini With Fresh Tomatoes, Aromatic Herb Pesto & Ricotta Sa

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2074
Energy (kCal)483.838
Carbohydrates (g)0.32
Total fats (g)54.5492
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a large pot of water to a boil. In a large skillet, sauté tomatoes in 1 tablespoon olive oil. Cook pasta according to package directions. While pasta is cooking, combine all dry ingredients in blender. Pulse for 10 seconds or until finely chopped. | 2. Drizzle in remaining olive oil and a few ice cubes slowly to create the pesto. Place pesto in bowl and add 1/2 cup pasta cooking liquid. Drain pasta and toss with pesto and tomatoes. Top with shredded cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rotini pasta 1 package - - - -
    extra virgin olive oil 2 tablespoons - - - -
    plum tomato 4 diced - - - -
    garlic clove 1 - - - -
    marjoram 3 sprigs - - - -
    oregano 3 sprigs - - - -
    basil 6 leaves 0.69 0.0795 0.0945 0.0192
    parsley 1 tablespoon 1.368 0.2405 0.1129 0.03
    thyme 3 sprigs - - - -
    walnut 1/4 cup 481.78 0.0 0.0 54.5
    ricotta salata 1/4 cup skim shredded - - - -
    salt black pepper - - - -

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



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