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Baked Pasta with Asparagus (Pasta al Forno con Asparagi)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)188.3049
Energy (kCal)3554.8009
Carbohydrates (g)417.889
Total fats (g)131.778
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash Asparagus. | 2. Remove any tough stalks and cut into short lengths. | 3. You may want to split the length in half. | 4. Melt about 3 tbs of butter in pan and cook the asparagus over a low heat for about 20 min. | 5. Every so often, add a little chicken stock to keep it moist. | 6. When the asparagus is done, season to taste. | 7. While the asparagus is cooking, process the ricotta cheese with the oil. | 8. Cook the pasta for half the time stated on the package. | 9. Drain and immediately toss in the remaining butter and half the Parmesan. | 10. Butter a deep oven dish. | 11. Make a thin layer of pasta, then one of asparagus, then one of pasta again and then one of ricotta. | 12. Repeat, finishing with the layer of pasta. | 13. Beat together the eggs and the remaining cheese and pour over the top. | 14. Sprinkle with black pepper. | 15. Bake in a medium oven, 350 degrees for 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    penne pasta 14 ounces 1480.29 297.9333 52.0296 6.0249
    asparagus 2 181.4372 35.1988 19.9581 1.0886
    butter 4 ounces 646.38 29.6995 20.1965 54.431999999999995
    chicken stock - - - -
    salt pepper - - - -
    ricotta cheese 10 ounces 493.2812 8.6182 31.9215 36.7976
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    parmesan cheese 4 ounces freshly-grated 419.5725 45.3592 45.3592 5.6699
    egg 3 214.5 1.08 18.84 14.265

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



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