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Pumpkin, Spinach & Ricotta Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)83.2624
Energy (kCal)646.6
Carbohydrates (g)3.7696
Total fats (g)31.3452
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place pumpkin, with a small dash of water, in a single layer on a microwave safe plate. | 2. Cover and cook on high power for 4 to 5 minutes or until just tender; drain. | 3. Heat olive oil in a large non-stick frying pan over medium heat. | 4. Add onion and cook for 3-4 minutes or until soft. | 5. Add garlic, chili and pumpkin; cook for 2 minutes. | 6. In a large saucepan over low heat, combine pasta with pumpkin mixture. | 7. Add lemon juice, ricotta and spinach leaves. | 8. Toss gently for 2-3 minutes until spinach is just wilted. | 9. Season and serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    penne pasta 350 cooked 311.5 0.0 69.3 1.75
    butternut pumpkin 350 g peeled seeded cut 311.5 0.0 69.3 1.75
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    spanish onion 1 halved sliced 311.5 0.0 69.3 1.75
    garlic clove 2 crushed 311.5 0.0 69.3 1.75
    chili flake 1 teaspoon 311.5 0.0 69.3 1.75
    lemon 1/2 - - - -
    ricotta cheese 1/2 cup reduced 215.76 3.7696 13.9624 16.0952
    baby spinach leaf 150 g 311.5 0.0 69.3 1.75

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



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