Maltagliati Al Pomodoro, Erbette E Robiola

1. Heat the oil and gently brown the scallion and garlic. Add the tomato cubes and heat through.

2. Cook the pasta in boiling salted water til al dente.

3. Stir the herbs into the tomato sauce while the pasta is cooking, leaving some for garnish.

4. Drain the pasta, stir in the sauce, and plate. Arrange the cheese on top of each plate.

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Nutrient	Quantity
Total fats	44.6059 g
Protein	101.6869 g
Carbohydrates	50.613 g
Energy	988.6345 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4148 g
Water	1202.1358 g
Aspartic acid	1.5422 g
Calcium, Ca	723.4469 mg
Lutein + zeaxanthin	1137.96 g
Fiber, total dietary	11.6315 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	3399.4994 g
Niacin	9.6017 mg
Vitamin A, RAE	445.0708 g
Arginine	0.4048 g
Riboflavin	1.0904 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total saturated 20:1	0.126 g
Glutamic acid	4.0047 g
Sodium, Na	431.3448 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5844 g
Total lipid (fat)	44.6059 g
Manganese, Mn	1.0699 mg
Proline	0.3132 g
Fatty acids, total saturated 16:0	5.1755 g
Choline, total	371.506 mg
Sugars, total	34.7738 g
Serine	0.3525 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	1.0094 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	1.3349 mg
Selenium, Se	80.8506 g
Ash	10.388 g
Fatty acids, total saturated 18:1 undifferentiated	29.4573 g
Pantothenic acid	4.1588 mg
Phenylalanine	0.321 g
Copper, Cu	1.9628 mg
Betaine	0.0405 mg
Thiamin	1.0968 mg
Retinol	136.0003 g
Methionine	0.1056 g
Iron, Fe	12.2844 mg
Carbohydrate, by difference	50.613 g
Phosphorus, P	1088.8686 mg
Folate, total	205.0438 g
Tocopherol, gamma	0.3361 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	0.3652 g
Cholesterol	226.6672 mg
Valine	0.3495 g
Fatty acids, total saturated 18:2 undifferentiated	4.8184 g
Glycine	0.3459 g
Carotene, alpha	631.4843 g
Fatty acids, total saturated 14:0	0.0101 g
Zinc, Zn	5.5596 mg
Isoleucine	0.3248 g
Fatty acids, total polyunsaturated	5.7772 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.4837 g
Vitamin A, IU	6648.4756 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	205.0438 g
Tryptophan	0.0969 g
Vitamin C, total ascorbic acid	210.1173 mg
Phytosterols	89.505 mg
Fatty acids, total saturated 20:0	0.1677 g
Tyrosine	0.2279 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	313.7054 g
Fatty acids, total saturated	6.4319 g
Histidine	0.1845 g
Fatty acids, total monounsaturated	30.2187 g
Threonine	0.3243 g
Folate, food	205.0438 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Vitamin E (alpha-tocopherol)	11.7098 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	193.1264 mg
Lysine	0.4636 g
Potassium, K	2994.7082 mg
Cystine	0.1334 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	3 tablespoons	358.02	0	40.5
Tomato	3	186.2069	41.2894	1.6192
Garlic Clove	2	8.94	1.9836	0.03
pappardelle pasta	1 lb	403.4676	0	2.2667
scallion	1	32	7.34	0.19
herb	2 tablespoons	0	0	0
robiola cheese	12 slices	403.4676	0	2.2667