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Mexican Pasta (Sopa?)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.6308
Energy (kCal)259.15
Carbohydrates (g)4.7278
Total fats (g)27.055
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the olive oil in a 2 qt sauce pan. | 2. Put the uncooked pasta, onions and garlic in 2 qt sauce pan. | 3. Stir regularly until onions become translucent and pasta has brown spots on it where it has fried. | 4. Put tomato sauce and salt in sauce pan. | 5. Put enough water in saucepan to cover pasta completely but not too much. | 6. Stir then cover saucepan and let simmer for 5 minutes. | 7. Uncover saucepan and let water cook down until sauce nearly disappears, stirring ocassionally. | 8. Once the liquid has mostly disappeared, sprinkle with cheese, take off heat and cover with lid so cheese can melt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pasta 2 cups uncooked - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1/4 cup 16.0 3.736 0.44 0.04
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    salt 1 teaspoon - - - -
    tomato sauce 1 can - - - -
    cheddar cheese 1/4 cup shredded - - - -
    water - - - -

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



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