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Pepperoni Pizzaghetti

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.7198
Energy (kCal)1593.1831
Carbohydrates (g)60.6371
Total fats (g)121.734
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta until al dente. | 2. Drain well. | 3. Meanwhile, make the sauce. | 4. Heat non-stick deep skillet or dutch oven. | 5. Add oil and sliced peppers, onions, pepperoni& garlic; saute until veggies are crisp-tender. | 6. Drain if your pepperoni is very fatty. | 7. Stir in tomatoes with juice, oregano, basil, pepper& salt, if desired. | 8. Cook over medium heat just until hot, then toss with pasta. | 9. Sprinkle with parmesan cheese, toss& serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti 1/2 4.3942 0.9795 0.0907 0.0808
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    onion 1 sliced 60.0 14.01 1.65 0.15
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    pepperoni 1/2 lb sliced quartered 1142.4026 2.6747 43.6334 104.9016
    bell pepper 2 sliced 65.6 15.2192 2.8208 0.5576
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    basil 1 teaspoon 0.2032 0.0234 0.0278 0.0057
    salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon cracked 1.4432 0.3677 0.0597 0.0187
    parmesan cheese 1/2 cup 148.0 16.0 16.0 2.0

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



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