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Sweet Pepper Pasta Toss

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)105.3993
Energy (kCal)1741.182
Carbohydrates (g)71.8727
Total fats (g)117.595
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. | 2. Arrange peppers and garlic on the baking sheet and drizzle with olive oil. Roast 30 minutes in the preheated oven, or until soft and lightly browned. | 3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. | 4. In a large bowl, toss cooked pasta with peppers, garlic, parsley, goat cheese and capers. Season with salt and pepper and sprinkle with Parmesan cheese to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow red pepper 1 pint chopped sweet - - - -
    garlic 10 cloves halved 44.7 9.918 1.9080000000000001 0.15
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    fettuccine 1 package uncooked 266.31 37.66 16.678 7.263
    parsley 2/3 cup chopped 14.4 2.532 1.188 0.316
    goat cheese 8 ounces crumbled 1025.136 4.9216 69.2194 80.7181
    caper 2 tablespoons 3.9560000000000004 0.8411 0.4059 0.1479
    salt black pepper to taste ground - - - -
    parmesan cheese 1/2 cup shredded 148.0 16.0 16.0 2.0

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



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