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Rigatoni With Roasted Butternut Squash and Pancetta

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)1.5388
Energy (kCal)663.2544
Carbohydrates (g)146.5538
Protein (g)32.7679
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butternut squash 1 3/4 lb peeled cut 357.2044 92.7938 7.9379 0.7938
    extra virgin olive oil 1/4 cup 75.65 0.0 16.83 0.425
    salt - - - -
    rigatoni pasta 3/4 75.65 0.0 16.83 0.425
    pancetta 3 ounces sliced cut 75.65 0.0 16.83 0.425
    shallot 2 sliced 230.4 53.76 8.0 0.32
    sage leaf 12 75.65 0.0 16.83 0.425
    red pepper flake 1/4 teaspoon crushed 75.65 0.0 16.83 0.425
    black pepper ground - - - -
    pecorino cheese 1/2 cup grated 75.65 0.0 16.83 0.425

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



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