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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a pan. | 2. Add garlic, peperoncino, basil, parsley and oregano. | 3. Sauté on low heat, then add the tomatoes and half of the broth. | 4. Add your fresh pasta and stir continuously adding the rest of the broth on medium heat until pasta is cooked and the liquid absorbed. | 5. Dress with Parmigiano and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
farfalle pasta	1	lb		403.4676	0.0	89.7602	2.2667
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
garlic clove	1		crushed	403.4676	0.0	89.7602	2.2667
pepperoncini pepper	1/4	teaspoon		403.4676	0.0	89.7602	2.2667
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
tomato	4		peeled seeded cubed	248.2759	55.0525	12.9535	2.1589
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
butter	2	tablespoons		171.0	7.857	5.343	14.4
parmesan cheese	4	tablespoons	grated	74.0	8.0	8.0	1.0

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