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Bagnet Verde Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)111.66
Energy (kCal)768.0987
Carbohydrates (g)29.8856
Total fats (g)22.1087
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook rigatoni according to package instructions. | 2. While pasta is cooking, combine remaining ingredients (except Parmesan cheese) in a blender or food processor and process to form a paste. | 3. Pour paste into a large skillet and cook 4-5 minutes. | 4. When pasta is done, reserve 1/2 cup cooking water and add to skillet. | 5. Drain pasta and add to skillet. | 6. Add cheese, stirring well until liquid has almost evaporated. | 7. Remove from heat and serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rigatoni pasta 1 lb 403.4676 0.0 89.7602 2.2667
    flat leaf italian parsley 2 bunches 403.4676 0.0 89.7602 2.2667
    garlic clove 6 minced 26.82 5.9508 1.1448 0.09
    black pepper 2 teaspoons ground 11.546 2.9417 0.4779 0.15
    6 -8 403.4676 0.0 89.7602 2.2667
    pine nut 3 tablespoons toasted 170.3531 3.3109 3.4653 17.3062
    caper 4 tablespoons 7.912000000000001 1.6822 0.8118 0.2958
    red chili pepper flake 1/4 teaspoon 403.4676 0.0 89.7602 2.2667
    extra virgin olive oil 3/4 cup 403.4676 0.0 89.7602 2.2667
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0

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



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