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Pappardelle With Artichokes and Sun-Dried Tomatoes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.0722
Energy (kCal)673.5711
Carbohydrates (g)31.2997
Total fats (g)38.3803
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large pan. | 2. Add onions and saute for 5 minutes. Add Garlic and saute 2 minutes. | 3. Add tomatoes, artichokes and cayenne. | 4. De glaze pan with wine and reduce by 1/2. | 5. Sprinkle flour over onion mixture and stir to blend well. | 6. Pour in stock and bring to a boil and cook 5 minutes. | 7. Toss pasta into pan mix all ingredients together. Add pasta water if needed. | 8. Plate and top with pine nuts, cheese and parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    red onion 1 diced - - - -
    garlic clove 2 -4 minced 0.0 0.0 0.0 0.0
    tomato 1/3 - 1/2 cup sun-dried chopped packed 0.0 0.0 0.0 0.0
    artichoke 1/2 cup marinated - - - -
    cayenne 1 pinch 0.3578 0.0637 0.0135 0.0194
    white wine 1/2 cup - - - -
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    vegetable stock 1 1/2 cups 16.575 3.083 0.7956 0.23199999999999998
    pappardelle pasta 8 ounces Cooked 201.7333 0.0 44.88 1.1333
    asiago cheese 2 ounces shredded 201.7333 0.0 44.88 1.1333
    parsley - - - -
    pine nut 1/4 cup toasted 227.1375 4.4145 4.6204 23.0749

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



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