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Tagliatelle With Fresh Tomatoes and Balsamic Vinegar

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)109.8833
Energy (kCal)954.3276
Carbohydrates (g)117.5239
Total fats (g)5.3911
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add the garlic and onion to the vinegar in a glass or pottery bowl (metal taints the flavor) and marinate for 15 minutes. | 2. Meanwhile cook the pasta as directed on the box until al dente. | 3. Add the tomatoes and basil to the vinegar and let stand while pasta cooks to blend flavors (about 10 minutes). | 4. Drain pasta and toss right away with the tomato mixture. | 5. Toss with the cheese and serve at once. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    balsamic vinegar 3/4 cup 168.3 32.5699 0.9371 0.0
    garlic clove 2 minced - - - -
    onion 1 diced sweet 44.0 10.274000000000001 1.21 0.11
    tomato 8 vine-ripe cored diced 334.88 74.256 17.472 2.912
    basil 2/3 cup chopped 3.68 0.424 0.504 0.1024
    salt pepper 403.4676 0.0 89.7602 2.2667
    tagliatelle pasta noodle 1 lb 403.4676 0.0 89.7602 2.2667
    parmigiano reggiano cheese 1 1/4 cups shaved 403.4676 0.0 89.7602 2.2667

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



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