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Rigatoni With Potatoes and Swiss Chard

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)89.7602
Energy (kCal)880.8276
Carbohydrates (g)-
Total fats (g)56.2667
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a large pot of salted water to a boil. Add potato and chard. When the water boils again, add pasta and continue cooking about 10 minutes. | 2. Heat olive oil over medium heat. Sauté garlic about a minute, add the pepper flakes and return to heat. Drain the pasta/vegetables and add to pan with garlic. Mix thoroughly. Season to taste with salt, pepper, and additional red pepper flakes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baking potato 1 peeled cut 403.4676 0.0 89.7602 2.2667
    swiss chard 1 bunch - - - -
    rigatoni pasta 1 lb 403.4676 0.0 89.7602 2.2667
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    garlic clove 2 chopped 403.4676 0.0 89.7602 2.2667
    red pepper flake 1/4 teaspoon 403.4676 0.0 89.7602 2.2667
    salt pepper 403.4676 0.0 89.7602 2.2667
    parmesan cheese grated - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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