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Tangy and Fresh Pasta Sauce With Garden Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.0911
Energy (kCal)1637.7929
Carbohydrates (g)346.9522
Total fats (g)6.2293
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Steam the asparagus until al dente, usually 3/4 minutes. | 2. Drain and chop asparagus into 2 inch pieces. | 3. Chop cherry tomatoes. | 4. Cook pasta according to the package directions, drain, and toss with a little olive oil so it doesn't stick together. | 5. In a food processor, combine garlic, capers, parsley, olive oil, red onion, Dijon, and pepper and finely chop. | 6. Toss asparagus pieces and cherry tomatoes with sauce and pasta and serve with optional grated Parmesan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus 1 bunch - - - -
    cherry tomato 1 bunch - - - -
    vermicelli 16 ounces 1623.8589 343.8226 48.2622 5.9874
    caper 3 tablespoons drained 5.934 1.2616 0.6089 0.2219
    garlic clove 2 chopped - - - -
    flat leaf parsley 1/2 cup - - - -
    extra virgin olive oil 1/3 cup - - - -
    red onion 2 tablespoons chopped 8.0 1.868 0.22 0.02
    dijon mustard 1 teaspoon - - - -
    pepper - - - -
    parmesan cheese grated - - - -

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



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