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Penne Bosciaola

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.1928
Energy (kCal)967.2559
Carbohydrates (g)42.107
Total fats (g)71.1983
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Lightly saute onions an garlic until translucent. | 2. Add mushrooms and cook one mintue. | 3. Add tomatoes, salt and pepper and cook 30 seconds. | 4. Add chicken broth, butter argula, and cheese. Cook until heated through. | 5. Toss with cooked pasta. | 6. Garnish with shredded basil to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    grape tomato 2 pints cut 100.8667 0.0 22.44 0.5667
    shiitake mushroom 5 ounces sliced 48.1941 9.6247 3.1751 0.6946
    red onion 1/2 cup sliced 32.0 7.472 0.88 0.08
    arugula 2 cups 10.0 1.46 1.032 0.264
    chicken broth 6 ounces 52.7301 1.2757 7.5183 1.7690000000000001
    butter 3 ounces 484.785 22.2746 15.1474 40.824
    pecorino romano cheese 4 ounces grated 100.8667 0.0 22.44 0.5667
    garlic clove 2 chopped 100.8667 0.0 22.44 0.5667
    penne pasta 12 ounces cooked drained 100.8667 0.0 22.44 0.5667
    salt - - - -
    pepper - - - -
    basil shredded - - - -

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



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