RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	12.1285
Energy (kCal)	74.9453
Carbohydrates (g)	5.5876
Total fats (g)	0.3442
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0116
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)	0.0295
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0990
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0068
Fatty acids, total polyunsaturated 24:1 c (g)	0.0003
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0248
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1410
Proline (g)	0.0476
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.6919
Adjusted Protein (g)	0.0000
Cystine (g)	0.0093
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.4408
Copper, Cu (mg)	0.1731
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7201
Total lipid (fat) (g)	0.3442
Vitamin K (phylloquinone) (g)	0.3728
Cholesterol (mg)	28.3333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0006
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	5.5900
Folate, total (g)	16.6240
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	57.9137
Energy (kcal)	74.9453
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0086
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0042
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0130
Sugars, total (g)	1.5599
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0148
Vitamin C, total ascorbic acid (mg)	2.6272
Lutein + zeaxanthin (g)	1.8540
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0187
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0286
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)	17.3913
Fatty acids, total saturated 16:0 (g)	0.0665
Carbohydrate, by difference (g)	5.5876
Vitamin D (IU)	0.0000
Fructose (g)	0.4613
Fluoride, F (g)	0.4192
Aspartic acid (g)	0.0919
Tyrosine (g)	0.0192
Potassium, K (mg)	219.7453
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	17.0270
Serine (g)	0.0235
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0255
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)	0.0009
Fatty acids, total saturated 14:0 (g)	0.0030
Histidine (g)	0.0133
Isoleucine (g)	0.0181
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.6897
Water (g)	75.8843
Fatty acids, total saturated 8:0 (g)	0.0001
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0007
Carotene, beta (g)	0.6600
Sodium, Na (mg)	41.8133
Iron, Fe (mg)	1.0517
Energy (kJ)	312.9160
Ash (g)	0.9167
Caffeine (mg)	0.0000
Glycine (g)	0.0255
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)	0.0283
Fatty acids, total polyunsaturated (g)	0.1088
Vitamin E (alpha-tocopherol) (mg)	0.3121
Sucrose (g)	0.4101
Vitamin B-6 (mg)	0.1616
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)	0.0376
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0200
Starch (g)	0.0000
Pantothenic acid (mg)	0.0674
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)	0.0977
Folate, food (g)	16.6240
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0587
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)	41.0721
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0958
Vitamin B-12 (g)	0.5667
Calcium, Ca (mg)	77.8087
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0001
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0230
Glutamic acid (g)	0.2051
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0120
Vitamin E, added (mg)	0.0000
Retinol (g)	17.0000
Leucine (g)	0.0324
Folate, DFE (g)	16.6240
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)	0.8993
Tryptophan (g)	0.0088
Threonine (g)	0.0192
Fatty acids, total polyunsaturated 18:1 c (g)	0.0039
Manganese, Mn (mg)	0.0883
Protein (g)	12.1285
Cryptoxanthin, beta (g)	0.0250
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0498
Betaine (mg)	0.2330
Phosphorus, P (mg)	125.1420
Tocopherol, gamma (mg)	0.0066

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 water for penne with a dash of salt added. | 2. Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion. | 3. Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree). | 4. Stir in olive oil, garlic powder and salt & pepper to taste. | 5. Cook then drain pasta. Stir in the puree. | 6. Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently. | 7. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red pepper	1	jar	roasted drained	-	-	-	-
artichoke heart	2	jars	marinated drained	50.4333	0.0	11.22	0.2833
garlic clove	3			50.4333	0.0	11.22	0.2833
onion	1/2			14.0	3.2689999999999997	0.385	0.035
extra virgin olive oil	2	tablespoons		50.4333	0.0	11.22	0.2833
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
salt	1	dash		-	-	-	-
black pepper	1	dash		0.251	0.064	0.0104	0.0033
penne rigate	1	box		50.4333	0.0	11.22	0.2833
artichoke heart	1	jar	marinated drained	50.4333	0.0	11.22	0.2833
black olive	2	ounces	sliced pitted drained	50.4333	0.0	11.22	0.2833

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

Cooking in progress....

Penne With Roasted Red Pepper, Artichoke, & Garlic Puree