Vegetarian Veggie Delight Pasta

1. Heat olive oil in a pan.

2. Fold in the chopped garlic and saute until the raw smell is gone.

3. Sprinkle the crushed red chillies and shredded basil leaves.

4. Pour the prepared sauce (posted separately under 'Four Seasons Pizza') over the blanched pasta and broccoli. Note:You may add any other veggies of your choice as well.

5. Add seasoning, if needed, and add half the Parmesan cheese and toss it.

6. Garnish with the remaining Parmesan cheese, chopped parsley and basil sprig.

7. Drizzle a few drops of olive oil on top and serve hot (immediately).

8. Enjoy!

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Nutrient	Quantity
Total fats	370.9015 g
Protein	87.1492 g
Carbohydrates	461.2549 g
Energy	5550.2125 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.1513 g
Water	3844.937 g
Aspartic acid	1.2162 g
Calcium, Ca	1030.7336 mg
Lutein + zeaxanthin	5274.55 g
Fiber, total dietary	107.4737 g
Fatty acids, total saturated 22:0	0.3556 g
Carotene, beta	1469.16 g
Niacin	2.5054 mg
Vitamin A, RAE	136.97 g
Arginine	0.7306 g
Riboflavin	0.4543 mg
Tocopherol, beta	0.3334 mg
Fatty acids, total saturated 20:1	0.8587 g
Glutamic acid	2.0206 g
Sodium, Na	15812.7245 mg
Fatty acids, total saturated 16:1 undifferentiated	3.4175 g
Total lipid (fat)	370.9015 g
Manganese, Mn	0.8528 mg
Fructose	2.4752 g
Proline	0.4118 g
Fatty acids, total saturated 16:0	30.9258 g
Fatty acids, total saturated 8:0	0.014 g
Sucrose	0.364 g
Choline, total	77.522 mg
Sugars, total	333.6499 g
Serine	0.454 g
Fatty acids, total saturated 10:0	0.0316 g
Fatty acids, total saturated 18:0	5.4494 g
Fatty acids, total saturated 20:4 undifferentiated	0.0026 g
Vitamin B-6	0.7325 mg
Selenium, Se	21.478 g
Ash	141.0454 g
Fatty acids, total saturated 18:1 undifferentiated	192.7894 g
Pantothenic acid	2.1275 mg
Phenylalanine	0.4395 g
Copper, Cu	0.2153 mg
Betaine	0.634 mg
Thiamin	0.2895 mg
Retinol	11.25 g
Methionine	0.1434 g
Iron, Fe	29.1485 mg
Carbohydrate, by difference	461.2549 g
Phosphorus, P	433.63 mg
Folate, total	241.03 g
Tocopherol, gamma	2.8757 mg
Fatty acids, total saturated 4:0	0.0405 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0012 g
Alanine	0.391 g
Cholesterol	7.5 mg
Valine	0.4748 g
Fatty acids, total saturated 18:2 undifferentiated	26.464 g
Glycine	0.3384 g
Carotene, alpha	91 g
Glucose (dextrose)	1.7836 g
Fatty acids, total saturated 14:0	0.1294 g
Zinc, Zn	2.3825 mg
Isoleucine	0.3019 g
Maltose	0.7644 g
Fatty acids, total saturated 12:0	0.035 g
Fatty acids, total polyunsaturated	28.6216 g
Fatty acids, total polyunsaturated 17:1	0.3411 g
Leucine	0.4911 g
Tocotrienol, alpha	0.1456 mg
Vitamin A, IU	18935.4719 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0006 g
Folate, DFE	241.03 g
Tryptophan	0.1248 g
Vitamin C, total ascorbic acid	449.3059 mg
Phytosterols	596.85 mg
Fatty acids, total saturated 20:0	1.1251 g
Fatty acids, total saturated 6:0	0.024 g
Lactose	0.7644 g
Tyrosine	0.1886 g
Vitamin B-12	0.325 g
Vitamin K (phylloquinone)	581.754 g
Fatty acids, total saturated	38.216 g
Histidine	0.2223 g
Fatty acids, total monounsaturated	197.4099 g
Threonine	0.3319 g
Folate, food	241.03 g
Fatty acids, total polyunsaturated 17:0	0.0594 g
Cryptoxanthin, beta	3.64 g
Vitamin E (alpha-tocopherol)	41.6457 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0016 g
Magnesium, Mg	90.19 mg
Lysine	0.5105 g
Potassium, K	14448.5756 mg
Cystine	0.1055 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	5 g	7.45	1.653	0.025
Olive oil	20	2386.8	0	270
Broccoli	4	123.76	24.1696	1.3468
Pasta	150	2934.1725	425.2424	98.231
Parmesan cheese	25 g	92.5	10	1.25
Parsley	3 g	1.08	0.1899	0.0237
Tomato Sauce	180	0	0	0
Red Chilies	5 g	4.45	0	0.025
basil leaf	2	4.45	0	0.025
basil sprig	1	4.45	0	0.025