Basil Lovers Tomato Cream Penne

1. Cook Penne as directed, drain and return to pot.

2. While Pasta cooks, heat pancetta in large skillet over medium heat for 6 minutes, stirring occasionally. Remove pancetta from skillet and set aside. Heat oil in same skillet; saute garlic for 30 seconds.

3. Stir in Marinara and wine; bring to boil. Simmer 4 minutes over low heat. Remove from heat; stir in half and half, then 1/2 cup basil, salt and pepper.

4. Add sauce to Penne; toss. Transfer into platter and top with pancetta and remaining basil.

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Nutrient	Quantity
Total fats	22.4683 g
Protein	79.5589 g
Carbohydrates	352.2947 g
Energy	1961.1032 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2512 g
Water	213.458 g
Aspartic acid	2.8682 g
Calcium, Ca	315.5322 mg
Lutein + zeaxanthin	3.0905 g
Fiber, total dietary	14.8005 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	5.4125 g
Niacin	8.8584 mg
Vitamin A, RAE	39.5752 g
Arginine	2.1822 g
Riboflavin	0.6803 mg
Tocopherol, beta	0.2428 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1103 g
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	20.9901 g
Sodium, Na	202.055 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2185 g
Total lipid (fat)	22.4683 g
Manganese, Mn	4.3073 mg
Fructose	0.5029 g
Proline	7.1657 g
Fatty acids, total saturated 16:0	3.1778 g
Fatty acids, total saturated 8:0	0.0192 g
Sucrose	2.1889 g
Choline, total	73.4515 mg
Sugars, total	18.0089 g
Serine	2.8216 g
Fatty acids, total saturated 10:0	0.0409 g
Fatty acids, total saturated 18:0	0.6066 g
Fatty acids, total saturated 20:4 undifferentiated	0.0442 g
Vitamin B-6	0.8601 mg
Selenium, Se	306.2902 g
Ash	6.2636 g
Fatty acids, total saturated 18:1 undifferentiated	10.8754 g
Pantothenic acid	2.5237 mg
Phenylalanine	3.0542 g
Copper, Cu	1.5655 mg
Betaine	0.8767 mg
Thiamin	0.584 mg
Retinol	39.42 g
Methionine	0.6732 g
Iron, Fe	7.3004 mg
Carbohydrate, by difference	352.2947 g
Phosphorus, P	1195.4985 mg
Folate, total	99.6577 g
Tocopherol, gamma	4.1625 mg
Fatty acids, total saturated 4:0	0.0522 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0196 g
Lycopene	0.115 g
Alanine	2.0048 g
Cholesterol	48.3 mg
Valine	2.6931 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	3.8563 g
Glycine	2.0195 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.5486 g
Fatty acids, total saturated 14:0	0.1655 g
Zinc, Zn	8.2608 mg
Isoleucine	2.3388 g
Maltose	8.9376 g
Fatty acids, total saturated 12:0	0.0457 g
Fatty acids, total polyunsaturated	4.2104 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	4.5203 g
Tocotrienol, alpha	0.5977 mg
Vitamin A, IU	138.2952 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0102 g
Folate, DFE	99.6577 g
Tryptophan	0.8459 g
Vitamin C, total ascorbic acid	1.748 mg
Phytosterols	30.364 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.7835 g
Fatty acids, total saturated 20:0	0.0559 g
Tocotrienol, beta	0.0456 mg
Fatty acids, total saturated 6:0	0.0314 g
Starch	284.772 g
Tyrosine	1.1133 g
Vitamin B-12	1.4532 g
Vitamin K (phylloquinone)	9.8923 g
Fatty acids, total saturated	4.2215 g
Histidine	1.3632 g
Fatty acids, total monounsaturated	11.1542 g
Threonine	2.1128 g
Folate, food	99.6577 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	2.9186 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.028 g
Magnesium, Mg	278.9732 mg
Lysine	1.3685 g
Potassium, K	1471.1467 mg
Cystine	1.1656 g
Fluoride, F	3.6766 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
White wine	0.5 cup	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Penne pasta	16 ounces	1691.76	340.4952	6.8856
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	1	4.47	0.9918	0.015
basil leaf	0.75 cup	75.65	0	0.425
pancetta	3 ounces	75.65	0	0.425
marinara sauce	1 jar	0	0	0
half cream	0.5 cup	68.44	10.44	1.624