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Penne Salad With Italian Green Beans and Gorgonzola

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.545
Energy (kCal)948.7832
Carbohydrates (g)167.1715
Total fats (g)11.9924
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta according to package directions, adding fresh green beans to pasta the last 5 to 7 minutes of cooking. (Or, add frozen and thawed beans the last 3 to 4 minutes.). | 2. Rinse pasta and beans well under cold running water; drain thoroughly. | 3. In a large mixing bowl combine Italian dressing, tarragon, and pepper. | 4. Add pasta, beans, and radicchio or cabbage; toss gently to coat. | 5. Serve on a bed of shredded spinach and top with the Gorgonzola cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    penne pasta 6 ounces 634.41 127.6857 22.2984 2.5821
    italian green bean 1 ounces cut trimmed bias-sliced cut thawed 25.2167 0.0 5.61 0.1417
    italian salad dressing 1/3 cup fat free 81.6 7.992000000000001 0.312 5.343999999999999
    tarragon 1 tablespoon snipped crushed 5.31 0.904 0.4099 0.1303
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    radicchio 2 cups shredded 18.4 3.5839999999999996 1.1440000000000001 0.2
    spinach leaf 4 cups trimmed shredded 180.96 26.2704 22.6512 3.5568
    gorgonzola 1/2 cup crumbled 25.2167 0.0 5.61 0.1417

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



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