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Spaghetti with Low-fat Creamy Spring Vegetable Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.9025
Energy (kCal)4357.2511
Carbohydrates (g)718.3779
Total fats (g)176.5997
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta, and set aside. | 2. In another pot combine Evaporated milk, seeded mustard, cornstarch, grated tasty cheese and salt and pepper. | 3. Bring to boil. | 4. Add vegetables and parmesan cheese. | 5. Simmer for 1 minute. | 6. Serve over cooked pasta. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti 350 3075.9199 685.6325 63.5029 56.5572
    milk 375 ml evaporated 874.9387 21.0746 8.7113 90.6893
    grainy mustard 2 teaspoons - - - -
    cornstarch 3 teaspoons 30.48 7.3016 0.0208 0.004
    cheese 3/4 cup grated 357.4125 2.3692 21.6675 29.0992
    salt - - - -
    vegetable pepper 3 cups sliced zucchini - - - -
    parmesan cheese 1 tablespoon grated 18.5 2.0 2.0 0.25

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



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