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Penne With Zucchini and Ricotta Cheese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10609.5037
Energy (kCal)169358.7403
Carbohydrates (g)5055.1446
Total fats (g)11864.6899
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the Water,and add salt. | 2. Boil the zucchini for about 2 min, let it cool off. | 3. Cut it in pices of 1 cm. | 4. Heat the Oil in a pan. Frie the garlic until soft, add the zucchini and let it fry on lowheat. | 5. Boil the pasta. | 6. When the pasta is ready drain it from water and add the zucchini, and basil. | 7. Mix it with the ricotta cheese. | 8. Serve with parmesan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 1 kg 210.0 31.1 27.1 4.0
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic 4 17.88 3.9672 0.7632 0.06
    penne 500 17860.1803 2381.3574 807.9605 566.9899
    basil chopped - - - -
    ricotta cheese 350 151032.0 2638.72 9773.68 11266.64
    salt pepper - - - -
    parmesan cheese - - - -

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



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