RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.5959
Energy (kCal)	66.5229
Carbohydrates (g)	13.3362
Total fats (g)	0.3414
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0404
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)	0.0037
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0964
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0008
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)	0.0127
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0173
Proline (g)	0.0266
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0028
Adjusted Protein (g)	0.0000
Cystine (g)	0.0051
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.5062
Copper, Cu (mg)	0.3121
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7525
Total lipid (fat) (g)	0.3414
Vitamin K (phylloquinone) (g)	18.6725
Cholesterol (mg)	3.5417
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.3660
Folate, total (g)	81.6918
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	140.4916
Energy (kcal)	66.5229
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0028
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0057
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0016
Sugars, total (g)	1.1300
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	18.4520
Lutein + zeaxanthin (g)	531.3888
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0023
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0235
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)	76.9691
Fatty acids, total saturated 16:0 (g)	0.0689
Carbohydrate, by difference (g)	13.3362
Vitamin D (IU)	0.0000
Fructose (g)	0.0026
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.0554
Tyrosine (g)	0.0143
Potassium, K (mg)	511.1866
Fatty acids, total saturated 12:0 (g)	0.0041
Vitamin A, RAE (g)	9.2455
Serine (g)	0.0178
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0169
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)	0.0037
Histidine (g)	0.0088
Isoleucine (g)	0.0183
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.3756
Water (g)	113.2198
Fatty acids, total saturated 8:0 (g)	0.0015
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)	35.4449
Sodium, Na (mg)	112.2250
Iron, Fe (mg)	1.9355
Energy (kJ)	278.7195
Ash (g)	1.5755
Caffeine (mg)	0.0000
Glycine (g)	0.0175
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)	0.0732
Fatty acids, total polyunsaturated (g)	0.1253
Vitamin E (alpha-tocopherol) (mg)	0.2629
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.1641
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0214
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.4487
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0966
Folate, food (g)	81.6918
Fatty acids, total saturated 20:1 (g)	0.0003
Fatty acids, total monounsaturated (g)	0.0325
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
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)	43.7431
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0985
Vitamin B-12 (g)	0.0708
Calcium, Ca (mg)	71.1170
Fatty acids, total saturated 10:0 (g)	0.0007
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0239
Glutamic acid (g)	0.0507
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	2.1250
Leucine (g)	0.0330
Folate, DFE (g)	81.6918
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)	6.7462
Tryptophan (g)	0.0046
Threonine (g)	0.0123
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.4791
Protein (g)	5.5959
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0293
Betaine (mg)	0.3292
Phosphorus, P (mg)	128.1654
Tocopherol, gamma (mg)	0.0754

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. Cut all veggies. | 2. In a large bowl, Lightly coat the veggies with apprx 1 to 1 1/2 tsps olive oil. | 3. Add thyme, rosemary salt and pepper, Toss. | 4. Let sit in refrigerator to marinate apprx 20 minutes. | 5. Add remaining olive oil to large saute pan. | 6. Get a large pot boiling for pasta. | 7. Add marinated veggies to saute pan, cook on medium apprx 10 minutes or until getting soft, cover and simmer for apprx 10 minutes. | 8. Cook pasta. | 9. Add veggies to the top of your drained pasta and serve. | 10. Top with Freshly grated Romano. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat penne	3/4			6.3042	0.0	1.4025	0.0354
bow tie pasta	1/4			6.3042	0.0	1.4025	0.0354
rom tomato	12			6.3042	0.0	1.4025	0.0354
zucchini	1			2.31	0.3421	0.2981	0.044000000000000004
yellow bell pepper	1			6.3042	0.0	1.4025	0.0354
portabella mushroom cap	2			6.3042	0.0	1.4025	0.0354
red onion	1			-	-	-	-
garlic clove	6 -8			6.3042	0.0	1.4025	0.0354
artichoke	1/4	lb	marinated	53.2972	11.9182	3.7081	0.1701
basil	8	ou		-	-	-	-
rosemary	1	teaspoon		0.917	0.1449	0.0232	0.040999999999999995
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
sea salt	1/4	teaspoon		6.3042	0.0	1.4025	0.0354
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
extra virgin olive oil	2	tablespoons		6.3042	0.0	1.4025	0.0354
romano cheese				-	-	-	-

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

Cooking in progress....

Fresh Veggie Pasta