Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
445
Calories
12g
Protein
16g
Fat
66g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- buy as much or as little seafood as you would like in this dish
- 2 teaspoons extra-virgin olive or vegetable oil2 medium onions, chopped1/4 cup grated carrot2 cloves garlic, finely chopped1 can (28 ounce size) crushed tomatoes with basil1 tablespoon chopped fresh parsley1/4 teaspoon crushed fresh oregano leavesOR1/8 teaspoon dried oregano leaves1/8 teaspoon salt1
Directions
1
Heat oil in 3-quart saucepan over medium heat.cook seafood untill done.
2
Cook onions, carrot and garlic in oil about 5 minutes, stirring occasionally, until tender. Stir in tomatoes, parsley and oregano; season with salt and pepper.
3
Heat to boiling. Reduce heat to low; simmer 10 minutes. Serve over pasta.
Recipe sourced from
fandom