Pasta Pascal

1. In a medium skillet over medium-high heat, saute garlic in oil 1 to 2 minutes.

2. Stir in onion and cook 2 minutes more.

3. Stir in oregano, basil, salt, and pepper.

4. Reduce heat to medium-low heat and let simmer.

5. Bring a large pot of lightly salted water to a boil.

6. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

7. Toss hot pasta with tomato mixture; serve immediately.

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Nutrient	Quantity
Total fats	67.8859 g
Protein	8.1921 g
Carbohydrates	19.2675 g
Energy	705.2233 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5318 g
Water	172.3035 g
Aspartic acid	0.2106 g
Calcium, Ca	101.395 mg
Lutein + zeaxanthin	42.7492 g
Fiber, total dietary	3.1916 g
Fatty acids, total saturated 22:0	0.0871 g
Carotene, beta	21.1122 g
Niacin	0.6085 mg
Vitamin A, RAE	10.091 g
Arginine	0.2452 g
Riboflavin	0.1018 mg
Tocopherol, beta	0.0742 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0031 g
Fatty acids, total saturated 20:1	0.2099 g
Glutamic acid	0.5155 g
Sodium, Na	29.1994 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8513 g
Total lipid (fat)	67.8859 g
Manganese, Mn	0.4371 mg
Fructose	2.0697 g
Proline	0.0403 g
Fatty acids, total saturated 16:0	7.7152 g
Sucrose	1.5886 g
Choline, total	31.3751 mg
Sugars, total	6.9257 g
Serine	0.0584 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	1.3371 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.3801 mg
Selenium, Se	7.2878 g
Ash	1.126 g
Fatty acids, total saturated 18:1 undifferentiated	48.1534 g
Pantothenic acid	0.2738 mg
Phenylalanine	0.0648 g
Copper, Cu	0.174 mg
Betaine	0.2783 mg
Thiamin	0.1327 mg
Retinol	8.5 g
Methionine	0.0131 g
Iron, Fe	1.5127 mg
Carbohydrate, by difference	19.2675 g
Phosphorus, P	116.7473 mg
Folate, total	36.4953 g
Tocopherol, gamma	0.683 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Alanine	0.0525 g
Cholesterol	14.1667 mg
Valine	0.072 g
Fatty acids, total saturated 18:2 undifferentiated	6.6511 g
Glycine	0.0671 g
Carotene, alpha	0.1 g
Glucose (dextrose)	3.1616 g
Fatty acids, total saturated 14:0	0.007 g
Zinc, Zn	0.7115 mg
Isoleucine	0.0511 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0012 g
Fatty acids, total polyunsaturated	7.2168 g
Fatty acids, total polyunsaturated 17:1	0.0844 g
Leucine	0.0817 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	64.4162 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	36.4953 g
Tryptophan	0.0315 g
Vitamin C, total ascorbic acid	15.675 mg
Phytosterols	174.19 mg
Galactose	0.002 g
Fatty acids, total polyunsaturated 18:1 c	0.0036 g
Fatty acids, total saturated 20:0	0.2794 g
Tyrosine	0.0339 g
Vitamin B-12	0.2833 g
Vitamin K (phylloquinone)	46.4478 g
Fatty acids, total saturated	9.4423 g
Histidine	0.0369 g
Fatty acids, total monounsaturated	49.2997 g
Threonine	0.0545 g
Folate, food	36.4953 g
Fatty acids, total polyunsaturated 17:0	0.0148 g
Cryptoxanthin, beta	0.2382 g
Vitamin E (alpha-tocopherol)	9.9643 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	26.2994 mg
Lysine	0.0982 g
Potassium, K	355.1646 mg
Cystine	0.0149 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	5 tablespoons	596.7	0	67.5
Onion	1	64	14.944	0.16
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Garlic Clove	4	17.88	3.9672	0.06
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
salt pepper	0	25.2167	0	0.1417
rom tomato	4	25.2167	0	0.1417
angel hair pasta	1	25.2167	0	0.1417