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Four Pepper Penne

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.9417
Energy (kCal)90.2116
Carbohydrates (g)19.2042
Total fats (g)0.7739
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In dutch oven or large nonstick sauce pan, cook and stir onion, bell peppers and garlic in hot oil until vegetables are tender-crisp. | 2. Add pasta sauce,basil savory and black pepper. | 3. Heat through over medium heat. | 4. Serve over penne. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 sliced 64.0 14.944 1.76 0.16
    red bell pepper 1 sliced - - - -
    green bell pepper 1 sliced - - - -
    yellow bell pepper 1 sliced - - - -
    garlic 1 1/2 1/2 minced 6.705 1.4877 0.2862 0.0225
    vegetable oil better 1 tablespoon - - - -
    pasta sauce 1 jar - - - -
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    savory 1/2 teaspoon dried - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    penne 1/2 cooked drained 17.8602 2.3814 0.8079999999999999 0.5670000000000001

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



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