RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.568
Energy (kCal)	116.229
Carbohydrates (g)	20.8633
Total fats (g)	2.6995
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0595
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)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1889
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0364
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0062
Proline (g)	0.0055
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0011
Adjusted Protein (g)	0.0000
Cystine (g)	0.0015
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.4346
Copper, Cu (mg)	0.0897
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7131
Total lipid (fat) (g)	2.6995
Vitamin K (phylloquinone) (g)	22.8395
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	47.9773
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	721.9827
Energy (kcal)	116.2290
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0023
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0019
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.3960
Folic acid (g)	39.9822
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	1.7709
Lutein + zeaxanthin (g)	326.9522
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.6702
Valine (g)	0.0067
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)	23.0364
Fatty acids, total saturated 16:0 (g)	0.1785
Carbohydrate, by difference (g)	20.8633
Vitamin D (IU)	17.7956
Fructose (g)	0.0011
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0160
Tyrosine (g)	0.0041
Potassium, K (mg)	166.2758
Fatty acids, total saturated 12:0 (g)	0.0016
Vitamin A, RAE (g)	113.6009
Serine (g)	0.0052
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0069
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)	0.0009
Histidine (g)	0.0027
Isoleucine (g)	0.0055
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.2665
Water (g)	28.9608
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)	167.2193
Sodium, Na (mg)	158.0728
Iron, Fe (mg)	1.1328
Energy (kJ)	404.5731
Ash (g)	1.5409
Caffeine (mg)	0.0000
Glycine (g)	0.0065
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)	0.5620
Fatty acids, total polyunsaturated (g)	0.6215
Vitamin E (alpha-tocopherol) (mg)	0.2712
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2393
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.4391
Vitamin D3 (cholecalciferol) (g)	0.4391
Lysine (g)	0.0058
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)	0.0111
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)	0.1636
Folate, food (g)	7.9951
Fatty acids, total saturated 20:1 (g)	0.0072
Fatty acids, total monounsaturated (g)	1.0216
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)	6.3820
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.2333
Vitamin B-12 (g)	0.6702
Calcium, Ca (mg)	22.6467
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0143
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0070
Glutamic acid (g)	0.0147
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)	99.6089
Leucine (g)	0.0101
Folate, DFE (g)	76.1729
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)	2.4470
Tryptophan (g)	0.0021
Threonine (g)	0.0055
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0608
Protein (g)	2.5680
Cryptoxanthin, beta (g)	2.4380
Fatty acids, total saturated 18:1 undifferentiated (g)	1.0114
Betaine (mg)	0.0212
Phosphorus, P (mg)	62.8258
Tocopherol, gamma (mg)	0.0085

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. Boil pasta in salted water. | 2. Drain, reserving the liquid. | 3. Set aside. | 4. Put oil in the bottom of a serving dish. | 5. Crush garlic and place in oil. | 6. In a separate bowl, break up feta cheese until it's crumbly. | 7. Add enough pasta water to make it into a lumpy mixture. | 8. Place in serving dish. | 9. Chop or cut sun-dried tomatoes into small pieces and add to the cheese. | 10. Mix in toasted pine nuts, pecans or walnuts. | 11. Wet pasta with some of the reserved water and add to the mixture. | 12. Toss well. | 13. Top with basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta	1			19.5611	2.8349	0.4366	0.6549
garlic clove	1			-	-	-	-
feta cheese	1	package	herbed	-	-	-	-
sun tomato	1	jar	sun-dried	-	-	-	-
olive oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
pecan	1/3	cup		95.4489	17.887999999999998	1.9644	2.0107

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

Cooking in progress....

Easy Sun-Dried Tomato Pasta