Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
433
Calories
10g
Protein
15g
Fat
65g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/3 cup crème fra&ircirc;che
- 1 tablespoon white-wine vinegar
- 1 to 1 1/2 teaspoons sugar (optional)
- 2 pounds mixed heirloom tomatoes
- 2 tablespoons finely chopped shallot (from 1 medium)
- 1 pound fusilli or other short spiral pasta
- 3/4 cup chopped mixed herbs such as basil, parsley, thyme, oregano, and tarragon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes