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Fettuccine With Indian Tomato Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.6394
Energy (kCal)255.749
Carbohydrates (g)54.3507
Total fats (g)2.6838
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute onion, carrots, zucchini, okra, garlic, ginger in a small amoount of vegetable broth (I use Swanson's) until tender crisp. (about 5 minutes). | 2. Add the crushed tomatoes and the curry powder and simmer on lower heat about 20 minutes. | 3. Serve over hot cooked fettuccine. | 4. Sprinkle with chopped parsley or coriander when serving. | 5. Place a small dollop of sour cream on top just as serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fettuccine 1 28.066 3.9689 1.7577 0.7654
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    carrot 1/2 cup chopped shred 26.24 6.1312 0.5952 0.1536
    garlic 2 teaspoons crushed 8.344 1.8514 0.3562 0.027999999999999997
    ginger 2 teaspoons minced 3.2 0.7108 0.0728 0.03
    curry powder 1 1/2 1/2 9.75 1.6749 0.4287 0.4203
    tomato 1 can crushed 62.068999999999996 13.7631 3.2384 0.5397
    okra 1 cup cooked 33.0 7.45 1.93 0.19
    zucchini 1 cup chopped 21.08 3.8564 1.5004 0.3968
    parsley chopped - - - -

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



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