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Tuscany Cavatelli

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.9407
Energy (kCal)336.8009
Carbohydrates (g)13.2444
Total fats (g)28.9973
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients together in a large bowl. | 2. Cook pasta according to the package directions in salted water, until al dente, then drain. | 3. Place hot pasta onto the tomato mixture and toss well. | 4. Serve warm or room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    penne 1 uncooked 35.7204 4.7627 1.6159 1.1340000000000001
    plum tomato 1 1/2 cups diced - - - -
    olive 1/2 cup chopped stuffed - - - -
    caper 1/4 cup drained 7.912000000000001 1.6822 0.8118 0.2958
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    parmesan cheese 2 tablespoons grated 37.0 4.0 4.0 0.5
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    red pepper flake 1 pinch - - - -

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



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