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Artichokes, Asparagus and Red Pepper Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)85.5032
Energy (kCal)1081.2067
Carbohydrates (g)48.8952
Total fats (g)62.4279
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dice one clove of garlic. | 2. Combine artichoke hearts, asparagus, red pepper, oil and diced garlic clove in a mixing bowl. Mix until all vegetables are covered. | 3. Spread onto baking sheet and broil in the oven until vegetables begin to brown. Remove from oven and set aside. | 4. Cook fettucini to preferred doneness. | 5. While pasta is cooking, Dice remaining cloves of garlic. | 6. In a large fry pan sauté garlic and onion in 1/4 cup of chicken broth. When softened add remaining chicken broth. | 7. When boiling add milk and bring to boil again. | 8. Reduce heat and add corn starch until sauce is thickened. Add grated Parmesan cheese and whisk until combined/melted well. | 9. When noodles are done, cover noodles in sauce. | 10. Serve with a helping of the roasted vegetables on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    artichoke heart 1 can quartered 252.1667 0.0 56.1 1.4167
    asparagus spear 10 cut 252.1667 0.0 56.1 1.4167
    red bell pepper 1/2 sliced 252.1667 0.0 56.1 1.4167
    extra virgin olive oil 1 teaspoon 252.1667 0.0 56.1 1.4167
    garlic clove 3 252.1667 0.0 56.1 1.4167
    onion 1/4 cup diced 16.0 3.736 0.44 0.04
    chicken broth 2/3 cup low sodium 52.08 1.26 7.4256 1.7472
    milk 1 cup skim 552.0 13.296 5.496 57.216
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    fettuccine pasta 8 ounces 252.1667 0.0 56.1 1.4167

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



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