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Fresh Root Vegetable Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.1659
Energy (kCal)1551.7552
Carbohydrates (g)315.9791
Total fats (g)14.5061
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large nonstick skillet over high heat. Add onion and next five ingredients (through red pepper); saute 5 minutes. | 2. Add water, capers, olives, vinegar, and marinara sauce, bring to a simmer over medium heat, stirring frequently. | 3. Serve over cooked pasta. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    onion 2 cups diced 128.0 29.888 3.52 0.32
    carrot 1 cup diced 52.48 12.2624 1.1904 0.3072
    fennel bulb 1 cup diced 26.97 6.351 1.0788 0.174
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    red pepper flake 1/2 teaspoon crushed - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    caper 2 tablespoons 3.9560000000000004 0.8411 0.4059 0.1479
    kalamata olive 1/4 cup pitted chopped - - - -
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    marinara sauce 1 jar fat free - - - -
    vermicelli 12 ounces cooked 1217.8942 257.867 36.1966 4.4906

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



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