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Pasta Ida Lucia Pezzino

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.6433
Energy (kCal)651.6338
Carbohydrates (g)11.9672
Total fats (g)42.6933
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 350 degrees F. | 2. Place the tomatoes on a lightly oiled baking sheet; divide the garlic and basil among the tomatoes. | 3. Drizzle 1/2 teaspoon olive oil in each; sprinkle with the salt. | 4. Cook until tomatoes soften and begin to shrivel but still hold their shape, about 30 minutes. | 5. Meanwhile, heat a large saucepan of salted water to a boil over medium-high heat; add the capellini. Cook until al dente, about 8 to 10 minutes; drain. | 6. While pasta is cooking, heat the remaining olive oil in a large, heavy skillet; stir in the bread crumbs. | 7. Cook, stirring, until crumbs brown and become crispy, about 4 minutes. | 8. Toss the pasta with the bread crumbs; divide evenly among 4 pasta bowls. | 9. Nestle a tomato carefully in each bowl. | 10. Top with cheese. | 11. Serve, allowing diners to break up their own tomato and eat with the pasta. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beefsteak tomato 4 cored 201.7338 0.0 44.8801 1.1333
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    basil leaf 1/4 cup sliced 201.7338 0.0 44.8801 1.1333
    olive oil 3 tablespoons divided 358.02 0.0 0.0 40.5
    salt 1/2 teaspoon - - - -
    capellini 1/2 lb 201.7338 0.0 44.8801 1.1333
    breadcrumb 1/2 cup 201.7338 0.0 44.8801 1.1333
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0

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



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