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Rigatoni With Four Cheeses

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)68.0093
Energy (kCal)1281.3859
Carbohydrates (g)27.8656
Total fats (g)101.9858
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the pasta in boiling salted water according to package directions; drain,. | 2. Meanwhile, heat butter and garlic in a heavy, medium-sized saucepan and stir, over low-med heat, careful not to burn garlic. Stir in the cream, and continue stirring until heated. | 3. Stir in all of the cheeses; stir fequently until cheeses are melted. | 4. Remove from heat, and stir in the pepper, salt (if needed) and parsley. | 5. Place cooked, drained pasta in a large bowl and pour sauce over top. Toss to coat well. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rigatoni pasta 1 75.65 0.0 16.83 0.425
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    garlic clove 3 crushed 75.65 0.0 16.83 0.425
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    parmesan cheese 1/3 cup grated 98.6667 10.6667 10.6667 1.3333
    fontina cheese 4 ounces Grated 441.126 1.7577 29.0304 35.3128
    gorgonzola 3 ounces Crumbled 75.65 0.0 16.83 0.425
    mascarpone cheese 3 ounces 75.65 0.0 16.83 0.425
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    salt - - - -
    italian parsley 1/4 cup chopped 75.65 0.0 16.83 0.425

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



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