RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	53.9133
Energy (kCal)	668.2078
Carbohydrates (g)	50.2016
Total fats (g)	30.7882
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2739
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0884
Fatty acids, total saturated 4:0 (g)	0.0432
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.6683
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0204
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)	0.7634
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.6600
Proline (g)	0.6050
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0000
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	43.1067
Copper, Cu (mg)	0.8453
Maltose (g)	0.0000
Zinc, Zn (mg)	4.4500
Total lipid (fat) (g)	30.7882
Vitamin K (phylloquinone) (g)	1051.5307
Cholesterol (mg)	90.3333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	59.6700
Folate, total (g)	352.1667
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	5304.4122
Energy (kcal)	668.2078
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3942
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1000
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0391
Sugars, total (g)	14.2301
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	94.7938
Lutein + zeaxanthin (g)	5685.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0561
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4050
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)	144.6667
Fatty acids, total saturated 16:0 (g)	3.6888
Carbohydrate, by difference (g)	50.2016
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.8450
Tyrosine (g)	0.2650
Potassium, K (mg)	2018.5864
Fatty acids, total saturated 12:0 (g)	0.0373
Vitamin A, RAE (g)	311.6667
Serine (g)	0.4100
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2950
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)	0.0348
Fatty acids, total saturated 14:0 (g)	0.1423
Histidine (g)	0.1600
Isoleucine (g)	0.3850
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	4.5483
Water (g)	608.2816
Fatty acids, total saturated 8:0 (g)	0.0149
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)	2993.4667
Sodium, Na (mg)	605.4319
Iron, Fe (mg)	11.4204
Energy (kJ)	2718.9300
Ash (g)	8.7039
Caffeine (mg)	0.0000
Glycine (g)	0.4550
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)	3.0719
Fatty acids, total polyunsaturated (g)	3.5498
Vitamin E (alpha-tocopherol) (mg)	7.4852
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.5357
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0256
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.4550
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)	0.3750
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)	0.4923
Folate, food (g)	352.1667
Fatty acids, total saturated 20:1 (g)	0.1043
Fatty acids, total monounsaturated (g)	20.3697
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)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	143.1877
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.9334
Vitamin B-12 (g)	1.9933
Calcium, Ca (mg)	778.4557
Fatty acids, total saturated 10:0 (g)	0.0336
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4100
Glutamic acid (g)	1.8900
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)	61.4000
Leucine (g)	0.5450
Folate, DFE (g)	352.1667
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)	13.6520
Tryptophan (g)	0.1000
Threonine (g)	0.3600
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.8000
Protein (g)	53.9133
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	19.8366
Betaine (mg)	0.0270
Phosphorus, P (mg)	677.6667
Tocopherol, gamma (mg)	0.2241

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. Cook cappellini in a large pan of boiling water 4-5 ,inutes, or until al dente. | 2. Rinse under cold water and drain throughly. | 3. Using a vegetable peeler, thiny peel rind from lemon, making sure not to get the white pith. | 4. Cut the rind into thin strips. Add strips to a pan of boiling water. Boil 1 minute and drain. | 5. Heat oil in heavy nonstick skillet over medium heat. | 6. Sauté garlic and half the scallions 3-4 minutes, stirring frequently, until scallions are softened. | 7. Stir in prosciutto and rind. | 8. Cook 3-4 minutes stirring frequently, until prosciutto is lightly browned. | 9. Remove from heat and cool. | 10. Combine pasta, prosciutto mixture and sun-dreid tomatoes, Parmesan cheese, peppercorns, and lemon thyme in a bowl. | 11. Cover and refrigerate several hours. | 12. Sprinkle with remaining scallions and extra cheese if necessary before serving. | 13. Top with a sprinkling of black olives. | 14. Serve with Merlot or Fumé. | ---------------------------------------------------------------------------

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
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	2		smashed	151.3	0.0	33.66	0.85
lemon	1			-	-	-	-
scallion	5		trimmed chopped	160.0	36.7	9.15	0.95
prosciutto	6	ounces	sliced cut	151.3	0.0	33.66	0.85
sun tomato	1/2	cup	sun-dried drained sliced	151.3	0.0	33.66	0.85
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
black peppercorn	1	teaspoon	cracked	151.3	0.0	33.66	0.85
lemon thyme	1	tablespoon	chopped	151.3	0.0	33.66	0.85
lemon thyme	1	teaspoon	chopped	151.3	0.0	33.66	0.85
black olive			chopped	151.3	0.0	33.66	0.85

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

Cooking in progress....

Cold Peppered Capellini With Prosciutto