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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the pasta as directed on the package, drain well. | 2. While the pasta is cooking, melt the butter in a large saute pan, add the sliced scallions and tomatoes; cook for a few minutes until onions are wilted and tomatoes warm. | 3. Stir in the sliced jalapenos, drained pasta and cheese, stirring to mix. | 4. When cheese has melted, add the chopped basil and generous amounts of fresh black pepper, adding salt to taste. | 5. Serve with grated Parmesan cheese and a jalapeno slice or 2 for garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rigatoni pasta	4	ounces		100.8667	0.0	22.44	0.5667
butter	2	tablespoons		171.0	7.857	5.343	14.4
rom tomato	2		diced	100.8667	0.0	22.44	0.5667
scallion	4		sliced	128.0	29.36	7.32	0.76
jalapeno	2		sliced seeded sliced	-	-	-	-
swiss cheese	2	ounces	grated	222.831	0.8165	15.2863	17.5713
mozzarella cheese	2	ounces	cubed	183.7047	15.4335	7.6884	10.1321
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
salt pepper				100.8667	0.0	22.44	0.5667
parmigiano reggiano cheese			grated	100.8667	0.0	22.44	0.5667

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