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Roasted Red Bell Pepper and Ricotta Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.8414
Energy (kCal)1318.5589
Carbohydrates (g)33.0639
Total fats (g)110.3904
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Puree ricotta, roasted red peppers, oil, Parmesan, and garlic in a food processor. | 2. Stir in parsley and oregano. Toss with hot pasta and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ricotta cheese 15 ounces 739.9218 12.9274 47.8823 55.1965
    red pepper 7 ounces roasted rinsed drained 79.3786 17.4831 3.7109 0.8732
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    parmesan cheese 1 tablespoon grated 18.5 2.0 2.0 0.25
    garlic clove 1 crushed - - - -
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    oregano 1/4 teaspoon dried 0.6625 0.1723 0.0225 0.0107

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



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