RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.5849
Energy (kCal)	106.1791
Carbohydrates (g)	20.7408
Total fats (g)	1.4903
Fatty acids, total saturated 20:0 (g)	0.0009
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0268
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)	0.0012
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0567
Riboflavin (mg)	0.0632
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0001
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)	0.0071
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2724
Proline (g)	0.0595
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5473
Adjusted Protein (g)	0.0000
Cystine (g)	0.0284
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.2846
Copper, Cu (mg)	0.1824
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8841
Total lipid (fat) (g)	1.4903
Vitamin K (phylloquinone) (g)	5.5300
Cholesterol (mg)	3.4019
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0013
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	9.5460
Folate, total (g)	10.2673
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	152.4380
Energy (kcal)	106.1791
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0003
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0306
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.2172
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0010
Vitamin C, total ascorbic acid (mg)	45.2219
Lutein + zeaxanthin (g)	133.1350
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1163
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)	29.2348
Fatty acids, total saturated 16:0 (g)	0.0665
Carbohydrate, by difference (g)	20.7408
Vitamin D (IU)	0.0000
Fructose (g)	0.5663
Fluoride, F (g)	0.7400
Aspartic acid (g)	0.2591
Tyrosine (g)	0.0350
Potassium, K (mg)	273.2281
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	7.2620
Serine (g)	0.0880
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1029
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)	0.0012
Fatty acids, total saturated 14:0 (g)	0.0003
Histidine (g)	0.0459
Isoleucine (g)	0.0861
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4887
Water (g)	210.3831
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)	85.8997
Sodium, Na (mg)	283.3484
Iron, Fe (mg)	1.1759
Energy (kJ)	444.1055
Ash (g)	1.8736
Caffeine (mg)	0.0000
Glycine (g)	0.0856
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)	0.1147
Fatty acids, total polyunsaturated (g)	0.2566
Vitamin E (alpha-tocopherol) (mg)	0.2615
Sucrose (g)	0.1773
Vitamin B-6 (mg)	0.5267
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)	0.1190
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)	0.2724
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1040
Folate, food (g)	10.2673
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.3010
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0012
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)	11.9365
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.7332
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	115.5870
Fatty acids, total saturated 10:0 (g)	0.0027
Galactose (g)	0.0086
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0625
Glutamic acid (g)	0.3957
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	7.7700
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1233
Folate, DFE (g)	10.2673
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)	2.7789
Tryptophan (g)	0.0282
Threonine (g)	0.0701
Fatty acids, total polyunsaturated 18:1 c (g)	0.0052
Manganese, Mn (mg)	0.6527
Protein (g)	4.5849
Cryptoxanthin, beta (g)	2.9967
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0168
Betaine (mg)	0.0466
Phosphorus, P (mg)	102.2737
Tocopherol, gamma (mg)	0.0012

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. Bring about 5 quarts of water to a boil with 3 teaspoons salt; add in the pasta and cook only until firm-tender; drain but RESERVE 1/2 cup pasta water. | 2. Start this when you are boiling the pasta; Heat about 4 tablespoons olive oil over medium-low heat in a skillet. | 3. Add in 3 tablespoons garlic and about 1/2 teaspoon salt with black pepper to taste; saute stirring often until the garlic is light brown (about 6-8 minutes). | 4. Remove from heat and stir in the remaining 1 tablespoon minced garlic, green peepers, crushed red pepper flakes, celery leaves, capers, onion powder, lemon or lime juice and about 2 tablespoons of pasta cooking water; mix to combine. | 5. Transfer the drained pasta to a large serving bowl; toss with remaining 3 tablespoons olive oil and the remaining reserved cooking water. | 6. Add in the garlic mixture; toss well to combine. | 7. Season with more black pepper and salt to serve immediately with grated Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne	1		uncooked uncooked	35.7204	4.7627	1.6159	1.1340000000000001
salt	3	teaspoons		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
extra virgin olive oil	7	tablespoons	divided	-	-	-	-
garlic	4	tablespoons	divided	50.66	11.2404	2.1624	0.17
red pepper flake	1	teaspoon	dried	-	-	-	-
celery leaf	1/4	cup		-	-	-	-
caper	1	tablespoon		1.9780000000000002	0.4205	0.203	0.07400000000000001
green pepper	1/2		chopped	7.4	1.7168	0.3182	0.0629
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
parmesan romano cheese mix	1/2	cup		-	-	-	-
salt black pepper				-	-	-	-

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

Cooking in progress....

Aglio E Olio