RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	24.9962
Energy (kCal)	465.1325
Carbohydrates (g)	40.8541
Total fats (g)	22.1863
Fatty acids, total saturated 20:0 (g)	0.0163
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0849
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2234
Fatty acids, total saturated 4:0 (g)	0.0202
Fatty acids, total trans (g)	0.3969
Riboflavin (mg)	0.2834
Tocopherol, beta (mg)	0.0255
Lactose (g)	0.0357
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)	1.3105
Tocopherol, delta (mg)	0.0306
Arginine (g)	0.5858
Proline (g)	0.3482
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0918
Adjusted Protein (g)	0.0000
Cystine (g)	0.1410
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	34.0385
Copper, Cu (mg)	0.0631
Maltose (g)	0.0357
Zinc, Zn (mg)	3.9135
Total lipid (fat) (g)	22.1863
Vitamin K (phylloquinone) (g)	0.4070
Cholesterol (mg)	579.6636
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0046
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	81.9850
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	862.0950
Energy (kcal)	465.1325
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4829
Fatty acids, total saturated 14:1 (g)	0.0122
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2014
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0056
Sugars, total (g)	4.2436
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0153
Vitamin C, total ascorbic acid (mg)	7.5020
Lutein + zeaxanthin (g)	557.9400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0581
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5111
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)	74.3439
Fatty acids, total saturated 16:0 (g)	3.6771
Carbohydrate, by difference (g)	40.8541
Vitamin D (IU)	111.1800
Fructose (g)	0.0357
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.8635
Tyrosine (g)	0.3619
Potassium, K (mg)	473.6747
Fatty acids, total saturated 12:0 (g)	0.0228
Vitamin A, RAE (g)	204.8100
Serine (g)	0.7007
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3684
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0046
Fatty acids, total saturated 22:0 (g)	0.0194
Fatty acids, total saturated 14:0 (g)	0.1158
Histidine (g)	0.2252
Isoleucine (g)	0.4633
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1923
Water (g)	191.8289
Fatty acids, total saturated 8:0 (g)	0.0116
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)	46.5050
Sodium, Na (mg)	661.0372
Iron, Fe (mg)	3.7787
Energy (kJ)	1945.1328
Ash (g)	4.0860
Caffeine (mg)	0.0000
Glycine (g)	0.2716
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)	1.8324
Fatty acids, total polyunsaturated (g)	2.9983
Vitamin E (alpha-tocopherol) (mg)	1.3208
Sucrose (g)	0.0357
Vitamin B-6 (mg)	0.2222
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0120
Vitamin D (D2 + D3) (g)	2.7540
Vitamin D3 (cholecalciferol) (g)	2.7540
Lysine (g)	0.6539
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)	1.6056
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)	0.0066
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1052
Folate, food (g)	81.9850
Fatty acids, total saturated 20:1 (g)	0.0534
Fatty acids, total monounsaturated (g)	8.1585
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)	0.0260
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0510
Choline, total (mg)	420.2270
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	9.8424
Vitamin B-12 (g)	1.1320
Calcium, Ca (mg)	347.0273
Fatty acids, total saturated 10:0 (g)	0.0204
Galactose (g)	0.0357
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4576
Glutamic acid (g)	1.0687
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	19.3800
Vitamin E, added (mg)	0.0000
Retinol (g)	194.0850
Leucine (g)	0.7485
Folate, DFE (g)	81.9850
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)	5.6001
Tryptophan (g)	0.0956
Threonine (g)	0.3649
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0711
Protein (g)	24.9962
Cryptoxanthin, beta (g)	16.8300
Fatty acids, total saturated 18:1 undifferentiated (g)	5.6209
Betaine (mg)	0.4590
Phosphorus, P (mg)	541.0268
Tocopherol, gamma (mg)	0.6783

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. Cook pasta in lots of boiling salted water for 6 minutes. | 2. Meanwhile, trim zucchini, cut lengthwise into thick slices, then into strips, and then dice in small pieces. | 3. Add the zucchini to the pasta pot and cook until they are tender, but not overly soft, and the pasta is al dente-tender but firm to the bite, about 2 minutes longer. | 4. Now in a large bowl, beat the egg yolks, Parmesan cheese, lemon zest, salt and pepper together. | 5. Drain the pasta and zucchini, reserving a couple spoonfuls of the cooking water. Immediately add to the egg mixture, tossing quickly until the pasta is coated well. Add the reserved hot pasta water if it's too dry, and toss again until it's lightly creamy. | 6. Sprinkle with extra black pepper and Parmesan cheese. Serve in warm shallow bowls. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne	7	ounces		250.0425	33.339	11.3114	7.9379
sea salt			flaked smoked	-	-	-	-
black pepper			ground	-	-	-	-
zucchini	2			4.62	0.6842	0.5962	0.08800000000000001
egg yolk	3			164.22	1.8309	8.0886	13.5354
parmesan cheese	2 1/2	tablespoons	grated	46.25	5.0	5.0	0.625
lemon zest	1	teaspoon	grated	-	-	-	-

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

Cooking in progress....

Zucchini Carbonara for Two(Vegetarian)