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Mexi-Cali Penne

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)176.6891
Energy (kCal)2319.8236
Carbohydrates (g)370.3496
Total fats (g)12.1505
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil pasta in salted water according to package direction. | 2. While pasta boils, in a large bowl, dump in the tomatoes, cutting up any pieces that are larger then bite size. Add corn, black beans, and flax and stir. | 3. When pasta is done, drain, and immediately add to bowl with tomatoes, corn and beans. Toss together. | 4. Serve with sprinkle of cheese if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    penne pasta 8 ounces 845.88 170.2476 29.7312 3.4428
    mexican tomato 16 ounces stewed 403.4667 0.0 89.76 2.2667
    kernel corn 8 ounces canned drained 297.1027 58.6721 8.21 3.2205
    black bean 8 ounces canned drained rinsed 773.3742 141.4299 48.9879 3.2205
    flax seed 3 tablespoons ground 403.4667 0.0 89.76 2.2667

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



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