Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
551
Calories
21g
Protein
23g
Fat
67g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Wheat | not in our table | 0 |
| Sauce | not in our table | 0 |
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
- 3 Roma tomatoes, sliced into quarters
- 1/2 large yellow onion, roughly chopped
- 3 whole garlic cloves
- 3 carrots
- 1 yellow squash, sliced
- 1 tablespoon, plus 1 teaspoon of olive oil
- salt and pepper to taste
- 5-10 basil leaves
- 1 package of pasta, to serve (I like whole wheat spaghetti with this sauce)
- 1/3 cup parmesan cheese, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By thevintagemixer ·
Recipe sourced from
openrecipes