RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	90.1943
Energy (kCal)	411.791
Carbohydrates (g)	1.8237
Total fats (g)	2.3539
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0788
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2357
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.6915
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0544
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1619
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0283
Proline (g)	0.0192
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0503
Adjusted Protein (g)	0.0000
Cystine (g)	0.0031
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	76.5987
Copper, Cu (mg)	1.1544
Maltose (g)	0.0000
Zinc, Zn (mg)	4.6519
Total lipid (fat) (g)	2.3539
Vitamin K (phylloquinone) (g)	125.1443
Cholesterol (mg)	226.6667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0005
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.3800
Folate, total (g)	80.6587
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1094.1323
Energy (kcal)	411.7910
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0686
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0055
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	0.2227
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	13.0112
Lutein + zeaxanthin (g)	423.8785
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0218
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	95.5217
Fatty acids, total saturated 16:0 (g)	0.4176
Carbohydrate, by difference (g)	1.8237
Vitamin D (IU)	0.0000
Fructose (g)	0.0559
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0370
Tyrosine (g)	0.0086
Potassium, K (mg)	1102.0365
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	167.9960
Serine (g)	0.0160
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0165
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0098
Histidine (g)	0.0080
Isoleucine (g)	0.0155
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.1121
Water (g)	368.9825
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	384.3048
Sodium, Na (mg)	313.0835
Iron, Fe (mg)	6.8730
Energy (kJ)	1721.1918
Ash (g)	5.6629
Caffeine (mg)	0.0000
Glycine (g)	0.0170
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1658
Fatty acids, total polyunsaturated (g)	0.7887
Vitamin E (alpha-tocopherol) (mg)	2.3337
Sucrose (g)	0.0219
Vitamin B-6 (mg)	0.5901
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0220
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0550
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.5577
Folate, food (g)	80.6587
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.4219
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	296.5947
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.5904
Vitamin B-12 (g)	4.5333
Calcium, Ca (mg)	551.1563
Fatty acids, total saturated 10:0 (g)	0.0011
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0188
Glutamic acid (g)	0.0431
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	136.0000
Leucine (g)	0.0247
Folate, DFE (g)	80.6587
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.3290
Tryptophan (g)	0.0054
Threonine (g)	0.0140
Fatty acids, total polyunsaturated 18:1 c (g)	0.0002
Manganese, Mn (mg)	0.0630
Protein (g)	90.1943
Cryptoxanthin, beta (g)	0.2033
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3532
Betaine (mg)	0.0000
Phosphorus, P (mg)	825.4047
Tocopherol, gamma (mg)	0.0403

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat olive oil in large skillet over medium heat. | 2. Add garlic and sauté for 1-2 minutes. | 3. Drain artichoke hearts well, add to skillet and sauté 3-4 minutes. | 4. Add gorgonzola cheese and half-and-half. | 5. Simmer for a few minutes until cheese melts. | 6. Season with freshly ground blakc pepper, a sprinkling of onion powder and a pinch or two of crushed red pepper flakes; set aside. | 7. Cook pasta according to pkg directions. | 8. Drain reserving some of the pasta cooking liquid. | 9. Add hot pasta to sauce mixture; thin(if needed or desired) with pasta cooking liquid. | 10. Transfer to a serving platter or bowl. | 11. Top with parsley and a sprinkling of the nuts. | 12. Enjoy! Serve with a nice dry white wine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke heart	1	package	thawed frozen	403.4667	0.0	89.76	2.2667
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
extra virgin olive oil	1/4	cup		403.4667	0.0	89.76	2.2667
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
gorgonzola	1/2			403.4667	0.0	89.76	2.2667
half	1/2	cup		-	-	-	-
onion powder				-	-	-	-
red pepper flake			crushed	403.4667	0.0	89.76	2.2667
black pepper			ground	-	-	-	-
penne pasta	16	ounces	used	403.4667	0.0	89.76	2.2667
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
almond			toasted slivered	-	-	-	-

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

Cooking in progress....

Mini Penne With Artichokes and Gorgonzola