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Rigatoni and Tomatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.7507
Energy (kCal)543.834
Carbohydrates (g)33.0047
Total fats (g)42.6274
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all ingredients except rigatoni and cheese. | 2. Cover and refrigerate to let flavors blend, at least 2 hrs (but not longer than 24). | 3. Cook rigatoni, drain. | 4. Toss immediately with tomato mixture. | 5. Serve immediately, or refrigerate and serve as chilled pasta salad. | 6. Sprinkle with cheese before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 3 cups chopped 80.46 17.3883 3.9336 0.894
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    basil 2 tablespoons 1.219 0.1404 0.16699999999999998 0.0339
    caper 2 tablespoons 3.9560000000000004 0.8411 0.4059 0.1479
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    salt 1/2 teaspoon - - - -
    red pepper flake 1/8 teaspoon crushed - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    rigatoni pasta 3 cups uncooked - - - -
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0

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



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