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Farfalle in a Sun-Dried Tomato, Garlic, and White Wine Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.2624
Energy (kCal)478.5433
Carbohydrates (g)8.3776
Total fats (g)28.5386
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook Farfalle very al dente, and drain. | 2. Heat olive oil on medium high in a large saucepan. | 3. Add garlic and sundried tomatoes, and saute for 2-3 minutes. | 4. Add diced plum tomato, and saute for another 2-3 minutes. | 5. Add white wine, stir for a minute, then add bell pepper. | 6. Let reduce for another minute, and add farfalle. | 7. Continue to reduce for another few minutes, stirring the entire time, until sauce is nearly completely evaporated. | 8. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sun tomato oil 1/4 cup sun-dried drained chopped packed 201.7333 0.0 44.88 1.1333
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    plum tomato 1 201.7333 0.0 44.88 1.1333
    white wine 1/4 cup - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    green bell pepper 1 chopped 29.19 6.394 1.0008 0.3753
    farfalle pasta 8 ounces 201.7333 0.0 44.88 1.1333

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



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