RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1814
Energy (kCal)	486.1483
Carbohydrates (g)	1.9589
Total fats (g)	54.1616
Fatty acids, total saturated 20:0 (g)	0.2236
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4531
Fatty acids, total polyunsaturated 17:1 (g)	0.0675
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0051
Tocopherol, beta (mg)	0.0594
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	1.0577
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0094
Proline (g)	0.0060
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)	0.0014
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0850
Copper, Cu (mg)	0.0271
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0539
Total lipid (fat) (g)	54.1616
Vitamin K (phylloquinone) (g)	32.7631
Cholesterol (mg)	0.0000
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)	119.3400
Folate, total (g)	3.4019
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	34.0194
Energy (kcal)	486.1483
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6783
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0020
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.7824
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.5953
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)	0.0074
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)	8.1419
Fatty acids, total saturated 16:0 (g)	6.1252
Carbohydrate, by difference (g)	1.9589
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0181
Tyrosine (g)	0.0057
Potassium, K (mg)	31.1575
Fatty acids, total saturated 12:0 (g)	0.0006
Vitamin A, RAE (g)	1.7010
Serine (g)	0.0068
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0068
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)	0.0697
Fatty acids, total saturated 14:0 (g)	0.0006
Histidine (g)	0.0031
Isoleucine (g)	0.0068
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2693
Water (g)	262.9207
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)	18.1437
Sodium, Na (mg)	10.6394
Iron, Fe (mg)	0.3903
Energy (kJ)	2034.3143
Ash (g)	0.2453
Caffeine (mg)	0.0000
Glycine (g)	0.0062
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)	5.2970
Fatty acids, total polyunsaturated (g)	5.7502
Vitamin E (alpha-tocopherol) (mg)	7.7859
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0286
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)	0.0062
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)	0.1021
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)	0.0105
Folate, food (g)	3.4019
Fatty acids, total saturated 20:1 (g)	0.1679
Fatty acids, total monounsaturated (g)	39.4108
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)	0.0119
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.4867
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	7.4895
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	30.7604
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0071
Glutamic acid (g)	0.0298
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	4.5359
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0096
Folate, DFE (g)	3.4019
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)	0.4252
Tryptophan (g)	0.0026
Threonine (g)	0.0051
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0354
Protein (g)	0.1814
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	38.4964
Betaine (mg)	0.0540
Phosphorus, P (mg)	3.4019
Tocopherol, gamma (mg)	0.4482

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 a pot of water to rolling boil, then add spaghetti. | 2. While that is working, heat anchovies with oil in a large skillet over MEDIUM heat. The anchovies will "melt" in the oil, use the tip of your spoon to break into small pieces. | 3. Lower heat and add garlic pieces and pepper seasonings; let garlic cook in anchovy oil, stirring frequently . . . watch carefully to avoid garlic over-cooking! | 4. When pasta is almost "al dente," dip out one cup of the water, and pour into the pan with the anchovy-garlic; stir in, then add parsley; set aside. | 5. Drain water from pasta; dump into warmed bowl, pour sauce over pasta, toss for ONE MINUTE. | 6. Serve immediately. | 7. ALTERNATIVE ADD-INS: | 8. Finely chopped broccoli instead of parsley. | 9. Bacon crumbles -- mmm! | 10. Use orecchiette pasta (bowl/shell shapes), then add 8 oz. sausage with the garlic, 2°C broccoli rabe; cook until sausage is no longer pink. | 11. Use fusilli (curly pasta) instead of spaghetti. Then: How about 2 teaspoons thyme & oregano with the parsley; once the garlic is cooked, add 2 thinly sliced jarred roasted red peppers. Pretty! | 12. Seafoody Linguine: Once the garlic is cooking: add 3 doz littleneck clams, cover skillet, steam until clams open (about 5 minutes) -- or if you live far from a fresh seafood market (like me!), use 3 or 4 cans of clam meat, skip the steaming part and go right to the table! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	1			8.7883	1.9589	0.1814	0.1616
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
anchovy fillet	6			-	-	-	-
garlic clove	6		chopped	-	-	-	-
red pepper flake				-	-	-	-
black pepper				-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
parsley	1	bunch	chopped	-	-	-	-

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

Cooking in progress....

Basic Garlic and Oil Sauce for Perfect Pasta (Rachael Ray)