RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.9505
Energy (kCal)	276.8709
Carbohydrates (g)	53.9278
Total fats (g)	0.7369
Fatty acids, total saturated 20:0 (g)	0.0017
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0356
Fatty acids, total polyunsaturated 17:1 (g)	0.0013
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0184
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0047
Riboflavin (mg)	0.0946
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0043
Fatty acids, total polyunsaturated 24:1 c (g)	0.0004
Fatty acids, total saturated 18:4 (g)	0.0008
Fatty acids, total saturated 18:0 (g)	0.0279
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.2317
Proline (g)	0.8486
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0005
Adjusted Protein (g)	0.0000
Cystine (g)	0.0779
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	33.2601
Copper, Cu (mg)	0.9027
Maltose (g)	0.0000
Zinc, Zn (mg)	2.9574
Total lipid (fat) (g)	0.7369
Vitamin K (phylloquinone) (g)	34.0943
Cholesterol (mg)	61.0583
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0008
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.0625
Folate, total (g)	118.9219
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	276.0569
Energy (kcal)	276.8709
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0149
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2634
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0467
Sugars, total (g)	25.2125
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	28.2131
Lutein + zeaxanthin (g)	246.2535
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0336
Vitamin B-12, added (g)	0.0000
Valine (g)	0.6726
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)	88.5531
Fatty acids, total saturated 16:0 (g)	0.1096
Carbohydrate, by difference (g)	53.9278
Vitamin D (IU)	0.4250
Fructose (g)	0.0005
Fluoride, F (g)	4.5050
Aspartic acid (g)	1.4324
Tyrosine (g)	0.4825
Potassium, K (mg)	1201.7899
Fatty acids, total saturated 12:0 (g)	0.0008
Vitamin A, RAE (g)	17.0487
Serine (g)	0.6368
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5535
Fatty acids, total trans-polyenoic 22:4 (g)	0.0008
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0004
Fatty acids, total saturated 14:0 (g)	0.0046
Histidine (g)	0.3154
Isoleucine (g)	0.6509
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.5142
Water (g)	304.5920
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)	0.0026
Carotene, beta (g)	157.3485
Sodium, Na (mg)	228.6280
Iron, Fe (mg)	4.3126
Energy (kJ)	1158.3047
Ash (g)	3.5972
Caffeine (mg)	0.0000
Glycine (g)	0.8703
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)	0.1406
Fatty acids, total polyunsaturated (g)	0.2868
Vitamin E (alpha-tocopherol) (mg)	0.6005
Sucrose (g)	0.0000
Vitamin B-6 (mg)	1.1709
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)	0.9324
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0042
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.5544
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)	0.0021
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2197
Folate, food (g)	118.9219
Fatty acids, total saturated 20:1 (g)	0.0115
Fatty acids, total monounsaturated (g)	0.1568
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)	0.0017
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	75.7296
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1520
Vitamin B-12 (g)	0.6729
Calcium, Ca (mg)	177.2674
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0072
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.7409
Glutamic acid (g)	2.7010
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0449
Vitamin E, added (mg)	0.0000
Retinol (g)	4.6750
Leucine (g)	0.9934
Folate, DFE (g)	118.9219
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)	10.3265
Tryptophan (g)	0.1827
Threonine (g)	0.5960
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.9911
Protein (g)	17.9505
Cryptoxanthin, beta (g)	1.3167
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1277
Betaine (mg)	0.0106
Phosphorus, P (mg)	288.2238
Tocopherol, gamma (mg)	0.0108

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. Xook pasta in salted water with some olive oil (to prevent sticking together) at a low boil for 6-8 minutes. | 2. Qhile pasta cooks heat a saute pan on med-heat. Add a few teaspoons olive oil to bottom of pan and swirl pan to coat. | 3. Saute shallots and garlic for 2 minutes moving it constantly so it doesn't brown to much. | 4. Deglaze pan with wine and stir constantly for about 3 minutes letting wine reduce. | 5. Add marinara sauce and season with salt and pepper to taste. | 6. Once desired flavor is achieved, add fresh basil, parsley and tomatoes. | 7. If sauce is to thick, you can thin it out with some vegetable broth or water. | 8. Strain pasta while finishing sauce-. | 9. Toss in lobster meat and let cook 1-2 minutes to heat lobster through but not cook it anymore. | 10. Add pasta to pan and toss well with tongs so as not to break up lobster meat too much. | 11. Place in pasta dishes (a deep large bowl or dish that is recessed) and top with fresh parmesan or some more thinly sliced basil and pepper. | 12. Grab a big glass of the white wine and a fork and go to town! Don't forget the crisp crust french bread so soak up the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
linguine	1/2			12.6083	0.0	2.805	0.0708
olive oil				-	-	-	-
shallot	2		minced	230.4	53.76	8.0	0.32
garlic clove	1			12.6083	0.0	2.805	0.0708
white wine	1/2	cup		-	-	-	-
chili	1	pinch		0.0781	0.0185	0.0039	0.0004
marinara sauce	1/4	cup		-	-	-	-
salt pepper				12.6083	0.0	2.805	0.0708
basil	1	tablespoon	sliced	0.6095	0.0702	0.0835	0.017
parsley	1	teaspoon	chopped	0.45	0.0791	0.0371	0.0099
rom tomato	1		julienned	12.6083	0.0	2.805	0.0708
lobster	1 1/2		cooked deshelled chopped	32.725	0.0	7.021	0.3188

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

Cooking in progress....

Lobster Spaghetti