RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.272
Energy (kCal)	346.0
Carbohydrates (g)	10.192
Total fats (g)	29.864
Fatty acids, total saturated 20:0 (g)	0.0376
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1170
Fatty acids, total polyunsaturated 17:1 (g)	0.0520
Fatty acids, total trans-monoenoic (g)	0.8000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0464
Fatty acids, total saturated 4:0 (g)	0.6180
Fatty acids, total trans (g)	0.9888
Riboflavin (mg)	0.1604
Tocopherol, beta (mg)	0.0000
Lactose (g)	2.3360
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0160
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)	2.9788
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0528
Proline (g)	0.2416
Fatty acids, total polyunsaturated 18:1 t (g)	0.7128
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0120
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	11.0600
Copper, Cu (mg)	0.0128
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7920
Total lipid (fat) (g)	29.8640
Vitamin K (phylloquinone) (g)	2.6400
Cholesterol (mg)	94.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0024
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0976
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	8.2000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0312
Vitamin A, IU (IU)	1206.2000
Energy (kcal)	346.0000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5472
Fatty acids, total saturated 14:1 (g)	0.2752
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0528
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0072
Sugars, total (g)	2.6360
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0720
Vitamin C, total ascorbic acid (mg)	0.4800
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1360
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0024
Magnesium, Mg (mg)	13.6000
Fatty acids, total saturated 16:0 (g)	7.6990
Carbohydrate, by difference (g)	10.1920
Vitamin D (IU)	50.4000
Fructose (g)	0.0000
Fluoride, F (g)	2.4000
Aspartic acid (g)	0.1672
Tyrosine (g)	0.1072
Potassium, K (mg)	196.0000
Fatty acids, total saturated 12:0 (g)	0.8680
Vitamin A, RAE (g)	336.8000
Serine (g)	0.0752
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1040
Fatty acids, total trans-polyenoic 22:4 (g)	0.0080
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0072
Fatty acids, total saturated 22:0 (g)	0.0120
Fatty acids, total saturated 14:0 (g)	2.7652
Histidine (g)	0.0528
Isoleucine (g)	0.1168
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1504
Niacin (mg)	0.0912
Water (g)	47.9680
Fatty acids, total saturated 8:0 (g)	0.3184
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0064
Carotene, beta (g)	60.2000
Sodium, Na (mg)	251.6000
Iron, Fe (mg)	1.0800
Energy (kJ)	1447.2000
Ash (g)	1.7040
Caffeine (mg)	0.0000
Glycine (g)	0.0528
Fatty acids, total trans-polyenoic (g)	0.1888
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0016
Fatty acids, total saturated 18:2 undifferentiated (g)	1.0578
Fatty acids, total polyunsaturated (g)	1.2932
Vitamin E (alpha-tocopherol) (mg)	0.7440
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0480
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.5064
Vitamin D (D2 + D3) (g)	1.2800
Vitamin D3 (cholecalciferol) (g)	1.2800
Lysine (g)	0.0992
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0328
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.3960
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)	0.2824
Fatty acids, total trans-polyenoic 18:3i (g)	0.0032
Thiamin (mg)	0.0260
Folate, food (g)	8.2000
Fatty acids, total saturated 20:1 (g)	0.0672
Fatty acids, total monounsaturated (g)	7.5700
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.6992
Fatty acids, total polyunsaturated 16:1 t (g)	0.0872
Fatty acids, total polyunsaturated 17:0 (g)	0.1680
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	16.5200
Fatty acids, total polyunsaturated 16:1 c (g)	0.4376
Fatty acids, total saturated (g)	19.0476
Vitamin B-12 (g)	0.3480
Calcium, Ca (mg)	212.8000
Fatty acids, total saturated 10:0 (g)	0.7492
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0728
Glutamic acid (g)	0.4576
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0016
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	331.8000
Leucine (g)	0.1872
Folate, DFE (g)	8.2000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1856
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0528
Threonine (g)	0.1008
Fatty acids, total polyunsaturated 18:1 c (g)	5.6624
Manganese, Mn (mg)	0.0048
Protein (g)	10.2720
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	6.6256
Betaine (mg)	0.0000
Phosphorus, P (mg)	186.4000
Tocopherol, gamma (mg)	0.1920

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. Pour the tomato sauce and wine into a medium saucepan and stir to mix. Bring to a boil over medium heat, then add the cream and stir until evenly mixed and bubbling. Turn the heat down to low and let simmer. | 2. Cook pasta til al dente. | 3. Meanwhile finely shred basil leaves. | 4. Drain the pasta well, return it to the pan and toss it with the grated parmesan. Taste the sauce for seasoning, pour it over the pasta and toss well. Serve immediately, sprinkled with the shredded basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato sauce	1 2/3	2/3		-	-	-	-
white wine	6	tablespoons		-	-	-	-
heavy cream	2/3	cup		272.0	2.1919999999999997	2.272	28.864
penne	2 1/2	cups		-	-	-	-
basil				-	-	-	-
parmesan cheese	4	tablespoons	grated	74.0	8.0	8.0	1.0
salt pepper				-	-	-	-

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

Cooking in progress....

Penne With Tomatoes and Cream