Bow-Tie Pasta With Italian Sausage

1. Pre-cook the sausage (Pan-fry,bake,etc.) cut into circles or semi-circles.

2. Chop garlic; put into a large measuring cup.

3. Chop basil and add to garlic.

4. Add a little salt and pepper before covering the garlic and basil with olive oil.

5. Put measuring cup in refrigertor.

6. Boil pasta, rinse and drain.

7. Toss with sausage and oil mixture.

8. Salt and pepper to taste.

9. If pasta is too dry, add more olive oil.

10. Stir in Parmesan Cheese and enjoy.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	358.2599 g
Protein	70.3424 g
Carbohydrates	3.4443 g
Energy	3506.3232 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.5086 g
Water	254.8157 g
Aspartic acid	5.3869 g
Calcium, Ca	119.955 mg
Lutein + zeaxanthin	0.24 g
Fiber, total dietary	0.0315 g
Fatty acids, total saturated 22:0	0.2786 g
Carotene, beta	0.075 g
Niacin	15.064 mg
Vitamin A, RAE	8.5 g
Arginine	3.8288 g
Riboflavin	0.8061 mg
Tocopherol, beta	0.2376 mg
Fatty acids, total saturated 20:1	0.6718 g
Glutamic acid	8.9479 g
Sodium, Na	3339.6059 mg
Fatty acids, total saturated 16:1 undifferentiated	9.4735 g
Total lipid (fat)	358.2599 g
Manganese, Mn	0.2882 mg
Proline	3.0088 g
Fatty acids, total saturated 16:0	54.5318 g
Choline, total	19.4127 mg
Sugars, total	0.015 g
Serine	2.5066 g
Fatty acids, total saturated 10:0	0.3629 g
Fatty acids, total saturated 18:0	22.0546 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	1.4133 mg
Selenium, Se	117.464 g
Ash	12.6095 g
Fatty acids, total saturated 18:1 undifferentiated	212.2939 g
Pantothenic acid	2.3222 mg
Phenylalanine	2.1663 g
Copper, Cu	0.4382 mg
Betaine	0.216 mg
Thiamin	2.6134 mg
Retinol	8.5 g
Methionine	1.5705 g
Iron, Fe	6.9842 mg
Carbohydrate, by difference	3.4443 g
Phosphorus, P	697.3969 mg
Folate, total	40.5824 g
Tocopherol, gamma	1.7928 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Alanine	3.6217 g
Cholesterol	358.8973 mg
Valine	2.599 g
Fatty acids, total saturated 18:2 undifferentiated	37.5188 g
Glycine	3.9266 g
Fatty acids, total saturated 14:0	2.5407 g
Zinc, Zn	8.42 mg
Isoleucine	2.362 g
Fatty acids, total saturated 12:0	0.2722 g
Fatty acids, total polyunsaturated	41.0614 g
Fatty acids, total polyunsaturated 17:1	0.27 g
Leucine	4.3409 g
Vitamin A, IU	28.4683 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	40.5824 g
Tryptophan	0.5181 g
Vitamin C, total ascorbic acid	9.5399 mg
Phytosterols	477.36 mg
Fatty acids, total saturated 20:0	0.8942 g
Tyrosine	1.8655 g
Vitamin B-12	4.411 g
Vitamin K (phylloquinone)	130.0858 g
Fatty acids, total saturated	80.9825 g
Histidine	1.866 g
Fatty acids, total monounsaturated	222.6661 g
Threonine	2.5561 g
Folate, food	40.5824 g
Fatty acids, total polyunsaturated 17:0	0.0475 g
Vitamin E (alpha-tocopherol)	31.1389 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	69.5447 mg
Lysine	4.9165 g
Potassium, K	1220.9318 mg
Cystine	0.6542 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Garlic	0.5	2.235	0.4959	0.0075
Olive oil	1 cup	1909.44	0	216
Parmesan cheese	0	0	0	0
Italian sausage	1 lb	1569.4315	2.9484	142.1107
Pepper	0	0	0	0
Basil	0.5 bunch	0	0	0
bow tie pasta	1	25.2167	0	0.1417