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Maltagliati Al Pomodoro, Erbette E Robiola

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)101.6869
Energy (kCal)988.6345
Carbohydrates (g)50.613
Total fats (g)44.6059
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil and gently brown the scallion and garlic. Add the tomato cubes and heat through. | 2. Cook the pasta in boiling salted water til al dente. | 3. Stir the herbs into the tomato sauce while the pasta is cooking, leaving some for garnish. | 4. Drain the pasta, stir in the sauce, and plate. Arrange the cheese on top of each plate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pappardelle pasta 1 lb 403.4676 0.0 89.7602 2.2667
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    scallion 1 minced 32.0 7.34 1.83 0.19
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    tomato 3 ripe skinned seeded chopped 186.2069 41.2894 9.7151 1.6192
    herb 2 tablespoons - - - -
    robiola cheese 12 slices 403.4676 0.0 89.7602 2.2667

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



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