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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a pot of salted water to a boil, add the penne and cook for 10 minutes or until tender but still firm to taste. | 2. In the meantime, finely slice the onion and cook in a small pot with some olive oil or butter. Heat a 1/2 cup of water, add in the vegetable bouillon. Once the onion is properly cooked (should be tender), add everything else in, including the bouillon -- salt and pepper to taste. Stir the sauce frequently over low heat, should turn into a nice even mixture. | 3. Once the pasta is finished cooking, drain and add to the sauce. Stir a few times, turn off the heat, cover the pot, and let set for 5 to 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	2	cups		675.22	135.8994	23.7328	2.7482
butter	2	tablespoons		171.0	7.857	5.343	14.4
parsley	3	tablespoons		4.104	0.7216	0.3386	0.0901
ricotta cheese	1/2	cup		215.76	3.7696	13.9624	16.0952
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
cinnamon	1	pinch		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
vegetable bouillon cube	1/4			-	-	-	-
onion	1			28.0	6.537999999999999	0.77	0.07

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