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Olive, Bell Pepper, & Cherry Tomato Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.032
Energy (kCal)505.38
Carbohydrates (g)19.9321
Total fats (g)42.8914
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the pasta in a saucepan of boiling salted water for 8 to 10 minutes, or until "al dente." | 2. Drain thoroughly. | 3. Heat the oil and butter in a pan until the butter melts. | 4. Saute the garlic for 30 seconds. | 5. Add the bell peppers and cook for 3 to 4 minutes, stirring. | 6. Stir in the cherry tomatoes, oregano, wine, and olives and cook for 3 to 4 minutes. | 7. Season well with salt and pepper and stir in the arugula until just wilted. | 8. Transfer the pasta to a serving dish, spoon over the sauce, and mix well. | 9. Garnish and serve. | 10. Serve parmesan cheese at the table. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    penne 2 cups - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    garlic clove 2 crushed - - - -
    green bell pepper 1 sliced - - - -
    yellow bell pepper 1 sliced - - - -
    cherry tomato 16 halved - - - -
    oregano 1 tablespoon chopped 7.95 2.0676 0.27 0.1284
    white wine 1/2 cup - - - -
    black olive 2 tablespoons quartered pitted - - - -
    arugula 2 3/4 3/4 13.75 2.0075 1.419 0.363
    salt pepper - - - -
    oregano sprig - - - -
    parmesan cheese 1/4 cup shredded 74.0 8.0 8.0 1.0

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



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