RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.3635
Energy (kCal)	1092.4503
Carbohydrates (g)	20.0936
Total fats (g)	109.9505
Fatty acids, total saturated 20:0 (g)	0.4471
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8405
Fatty acids, total polyunsaturated 17:1 (g)	0.1350
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0324
Fatty acids, total trans (g)	0.0425
Riboflavin (mg)	0.0355
Tocopherol, beta (mg)	0.1188
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.2332
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1108
Proline (g)	0.0144
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.3790
Adjusted Protein (g)	0.0000
Cystine (g)	0.0067
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.8620
Copper, Cu (mg)	0.0492
Maltose (g)	0.0000
Zinc, Zn (mg)	1.0225
Total lipid (fat) (g)	109.9505
Vitamin K (phylloquinone) (g)	65.4780
Cholesterol (mg)	6.5515
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	249.1800
Folate, total (g)	18.4800
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	32.1400
Energy (kcal)	1092.4503
Fatty acids, total saturated 16:1 undifferentiated (g)	1.3778
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0060
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.7320
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0280
Vitamin C, total ascorbic acid (mg)	7.0520
Lutein + zeaxanthin (g)	3.7600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0322
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	22.8786
Fatty acids, total saturated 16:0 (g)	12.4828
Carbohydrate, by difference (g)	20.0936
Vitamin D (IU)	0.0000
Fructose (g)	0.9030
Fluoride, F (g)	0.7700
Aspartic acid (g)	0.0930
Tyrosine (g)	0.0147
Potassium, K (mg)	273.2798
Fatty acids, total saturated 12:0 (g)	0.0280
Vitamin A, RAE (g)	8.0000
Serine (g)	0.0261
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0285
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.1393
Fatty acids, total saturated 14:0 (g)	0.1032
Histidine (g)	0.0166
Isoleucine (g)	0.0228
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1632
Water (g)	83.0056
Fatty acids, total saturated 8:0 (g)	0.0112
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	3.6000
Sodium, Na (mg)	288.7101
Iron, Fe (mg)	2.0239
Energy (kJ)	4570.1514
Ash (g)	1.8489
Caffeine (mg)	0.0000
Glycine (g)	0.0295
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	10.5884
Fatty acids, total polyunsaturated (g)	11.5138
Vitamin E (alpha-tocopherol) (mg)	15.5248
Sucrose (g)	0.6930
Vitamin B-6 (mg)	0.1781
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0192
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0437
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1219
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0542
Folate, food (g)	18.4800
Fatty acids, total saturated 20:1 (g)	0.3511
Fatty acids, total monounsaturated (g)	79.3095
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0238
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	9.0660
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	16.0583
Vitamin B-12 (g)	0.2200
Calcium, Ca (mg)	206.9633
Fatty acids, total saturated 10:0 (g)	0.0253
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0226
Glutamic acid (g)	0.2289
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	7.8000
Leucine (g)	0.0360
Folate, DFE (g)	18.4800
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.8901
Tryptophan (g)	0.0138
Threonine (g)	0.0241
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1906
Protein (g)	10.3635
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	77.2315
Betaine (mg)	0.1780
Phosphorus, P (mg)	194.5693
Tocopherol, gamma (mg)	0.8964

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine first 3 ingredients and mince to form paste. | 2. Set aside. | 3. Heat 1/8 cup olive oil in a large(large enough to cook pasta, as well) nonreactive pot over medium high heat. | 4. Add breadcrumbs and cook 3-4 minutes, until crisp, stirring constantly. | 5. Stir in Italian seasoning and pepper, to taste. | 6. Transfer to a bowl and set aside. | 7. Wipe pot clean with a paper towel. | 8. Heat remaining oil in same pot over medium high heat. | 9. Sauté onion and red pepper, till soft(about 5 minutes). | 10. Add garlic paste and cook 1 minute, stirring constantly, until garlic begins to soften. | 11. Stir in beans, tomato, and salt & pepper to taste. | 12. Cook about 1 minute until heated throughout. | 13. Transfer to a large bowl. | 14. Using same pot, cook pasta in boiling salted water 5 minutes. | 15. Add spinach and cook another 5 minutes, or until pasta is al dente. | 16. Drain through a colander, removing as much liquid as possible. | 17. Lightly stir pasta into bean mixture. | 18. Serve sprinkled with breadcrumbs and Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
anchovy	6			-	-	-	-
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
red bell pepper	1		chopped	-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
breadcrumb	1	cup		-	-	-	-
italian seasoning	1	teaspoon		-	-	-	-
cannellini bean	1	cup	rinsed drained	-	-	-	-
plum tomato	2		seeded chopped	-	-	-	-
penne	3/4			26.7903	3.572	1.2119	0.8505
spinach	1	box	chopped thawed drained squeezed frozen	-	-	-	-
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.

Cooking in progress....

Penne With Cannellini Beans and Anchovies