RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	68.1281
Energy (kCal)	750.6604
Carbohydrates (g)	38.6011
Total fats (g)	35.4956
Fatty acids, total saturated 20:0 (g)	0.1138
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4349
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1179
Fatty acids, total saturated 4:0 (g)	0.0243
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.0026
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0272
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)	0.9828
Tocopherol, delta (mg)	0.0095
Arginine (g)	0.3333
Proline (g)	0.1556
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.1462
Adjusted Protein (g)	0.0000
Cystine (g)	0.0436
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	57.9089
Copper, Cu (mg)	1.0379
Maltose (g)	0.0616
Zinc, Zn (mg)	4.6147
Total lipid (fat) (g)	35.4956
Vitamin K (phylloquinone) (g)	37.1476
Cholesterol (mg)	130.7336
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1216
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	60.4420
Folate, total (g)	133.3540
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	939.9348
Energy (kcal)	750.6604
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8209
Fatty acids, total saturated 14:1 (g)	0.0039
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0747
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	14.8964
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	54.2938
Lutein + zeaxanthin (g)	5075.6752
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0748
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2290
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)	121.9425
Fatty acids, total saturated 16:0 (g)	4.7886
Carbohydrate, by difference (g)	38.6011
Vitamin D (IU)	0.0000
Fructose (g)	2.8497
Fluoride, F (g)	0.0983
Aspartic acid (g)	0.5332
Tyrosine (g)	0.1158
Potassium, K (mg)	1770.7054
Fatty acids, total saturated 12:0 (g)	0.0278
Vitamin A, RAE (g)	112.4653
Serine (g)	0.1864
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1812
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0059
Fatty acids, total saturated 22:0 (g)	0.0407
Fatty acids, total saturated 14:0 (g)	0.1203
Histidine (g)	0.1043
Isoleucine (g)	0.1851
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	11.8670
Water (g)	843.0091
Fatty acids, total saturated 8:0 (g)	0.0087
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)	403.9212
Sodium, Na (mg)	1033.2262
Iron, Fe (mg)	6.6645
Energy (kJ)	3139.5657
Ash (g)	8.3688
Caffeine (mg)	0.0000
Glycine (g)	0.1835
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)	3.8520
Fatty acids, total polyunsaturated (g)	4.5592
Vitamin E (alpha-tocopherol) (mg)	5.4984
Sucrose (g)	1.9093
Vitamin B-6 (mg)	1.1122
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0144
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2809
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	0.5153
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)	0.0020
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6568
Folate, food (g)	133.3540
Fatty acids, total saturated 20:1 (g)	0.1146
Fatty acids, total monounsaturated (g)	22.9490
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0588
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0098
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	225.6969
Fatty acids, total polyunsaturated 16:1 c (g)	0.0039
Fatty acids, total saturated (g)	6.2323
Vitamin B-12 (g)	2.4317
Calcium, Ca (mg)	469.5459
Fatty acids, total saturated 10:0 (g)	0.0506
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2293
Glutamic acid (g)	0.6245
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	7.6970
Vitamin E, added (mg)	0.0000
Retinol (g)	78.6502
Leucine (g)	0.2982
Folate, DFE (g)	133.3540
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)	4.4571
Tryptophan (g)	0.0416
Threonine (g)	0.1507
Fatty acids, total polyunsaturated 18:1 c (g)	0.0174
Manganese, Mn (mg)	0.7453
Protein (g)	68.1281
Cryptoxanthin, beta (g)	0.0894
Fatty acids, total saturated 18:1 undifferentiated (g)	21.9511
Betaine (mg)	0.1496
Phosphorus, P (mg)	775.4151
Tocopherol, gamma (mg)	0.6485

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a large pot with boiling salted water cook penne pasta until al dente. Drain. | 2. Meanwhile, in a large skillet cook sausage until brown. Remove from pan. Saute the red onion and garlic in the olive oil until soft and transparent. Add the oregano, salt, ground black pepper, red pepper flakes, 1/2 of the wine, yellow bell pepper, red bell pepper, zucchini, mushrooms, and saute until tender. Add remaining wine and chicken stock and cook until liquid has reduced to a thick sauce, about 20 minutes. | 3. After sauce has reduced, add cooked sausage and thawed peas to the sauce and stir to heat through. | 4. Toss pasta with the sauce to coat evenly. Sprinkle with the grated Parmesan cheese. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1	package		-	-	-	-
spicy italian sausage	1/2	pound		201.7338	0.0	44.8801	1.1333
red onion	1/4		diced	-	-	-	-
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
oregano	1/4	teaspoon		0.6625	0.1723	0.0225	0.0107
salt	1/4	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
red pepper flake	1/8	teaspoon	crushed	201.7338	0.0	44.8801	1.1333
marsala wine	1/4	cup		201.7338	0.0	44.8801	1.1333
yellow bell pepper	1		chopped	201.7338	0.0	44.8801	1.1333
red bell pepper	1		diced	201.7338	0.0	44.8801	1.1333
zucchini	1		diced	33.32	6.0956	2.3716	0.6272
mushroom	1/2	cup	sliced	-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
green pea	1/4	cup	blanched	29.3625	5.2381	1.9648	0.145
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75

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

Cooking in progress....

Sausage, Zucchini and Two Pepper Pasta