Pasta With Red Sauce And Salmon

1. Heat oil in large pan over medium heat.

2. Add onion; cook 3 minutes.

3. Add garlic; cook an additional 2 minutes.

4. Add next 6 ingredients; simmer 20 minutes, stirring occasionally (gently to avoid breaking apart salmon).

5. Cook pasta while sauce is simmering.

6. Add water if sauce becomes too thick.

7. Add parsley and basil a couple of minutes before serving.

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Nutrient	Quantity
Total fats	29.115 g
Protein	8.0529 g
Carbohydrates	41.9955 g
Energy	440.8641 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2835 g
Water	376.8008 g
Aspartic acid	0.876 g
Calcium, Ca	140.8103 mg
Lutein + zeaxanthin	1702.5336 g
Fiber, total dietary	6.726 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	2185.9095 g
Niacin	3.1243 mg
Fatty acids, total saturated 18:4	0.0118 g
Vitamin A, RAE	194.1656 g
Arginine	0.4533 g
Riboflavin	0.1765 mg
Tocopherol, beta	0.052 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0044 g
Fatty acids, total saturated 20:1	0.1156 g
Glutamic acid	1.9026 g
Sodium, Na	38.5037 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3791 g
Total lipid (fat)	29.115 g
Manganese, Mn	0.9797 mg
Fructose	4.8186 g
Proline	0.2404 g
Fatty acids, total saturated 16:0	3.2684 g
Fatty acids, total saturated 8:0	0.0012 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	14.9086 g
Choline, total	29.3916 mg
Sugars, total	25.3092 g
Serine	0.2737 g
Fatty acids, total saturated 10:0	0.0067 g
Fatty acids, total saturated 18:0	0.5927 g
Fatty acids, total saturated 20:4 undifferentiated	0.0378 g
Vitamin B-6	0.6277 mg
Selenium, Se	7.5476 g
Ash	2.8642 g
Fatty acids, total saturated 18:1 undifferentiated	19.7855 g
Pantothenic acid	0.7885 mg
Phenylalanine	0.2735 g
Copper, Cu	0.3389 mg
Betaine	0.484 mg
Thiamin	0.225 mg
Retinol	1.7 g
Methionine	0.1253 g
Iron, Fe	3.2686 mg
Carbohydrate, by difference	41.9955 g
Phosphorus, P	160.9095 mg
Folate, total	98.6094 g
Tocopherol, gamma	0.6821 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0455 g
Fatty acids, total saturated 22:1 undifferentiated	0.0395 g
Lycopene	5748.0111 g
Alanine	0.3381 g
Cholesterol	7.7917 mg
Valine	0.3087 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	2.953 g
Glycine	0.2915 g
Carotene, alpha	225.7602 g
Glucose (dextrose)	5.2653 g
Fatty acids, total saturated 14:0	0.0263 g
Zinc, Zn	1.1606 mg
Isoleucine	0.2583 g
Fatty acids, total saturated 12:0	0.0014 g
Fatty acids, total polyunsaturated	3.532 g
Fatty acids, total saturated 14:1	0.0008 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.4313 g
Tocotrienol, alpha	0.0761 mg
Vitamin A, IU	3844.9668 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0407 g
Folate, DFE	98.6094 g
Tryptophan	0.085 g
Vitamin C, total ascorbic acid	82.2657 mg
Phytosterols	95.1852 mg
Galactose	0.016 g
Fatty acids, total polyunsaturated 18:1 c	0.0086 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.1856 g
Vitamin B-12	0.4505 g
Vitamin K (phylloquinone)	386.4126 g
Fatty acids, total saturated	4.053 g
Histidine	0.1663 g
Fatty acids, total monounsaturated	20.3545 g
Threonine	0.2701 g
Folate, food	98.6094 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	3.9455 g
Vitamin E (alpha-tocopherol)	5.3626 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.158 g
Magnesium, Mg	67.8455 mg
Lysine	0.4541 g
Potassium, K	1018.8525 mg
Cystine	0.0728 g
Fluoride, F	6.7412 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Salt	0	0	0	0
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Olive oil	2 tablespoons	238.68	0	27
Salmon	0.5	20.1167	0	0.8982
Onion	1	44	10.274	0.11
Penne	3 cups	0	0	0
Tomato	1 can	40.2099	8.6898	0.4468
Parsley	0.33 cup	7.2	1.266	0.158
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
fennel seed	1 teaspoon	6.9	1.0458	0.2974
Garlic Clove	4	17.88	3.9672	0.06
Basil	2 tablespoons	1.219	0.1404	0.0339
red pepper flake	0.25 teaspoon	0	0	0