Sun-Dried Tomato Pasta

1. Saute pancetta in olive oil over medium heat until crispy.

2. Add onions and garlic and cook till soft, approximately 7 to 10 minutes.

3. Add sun-dried tomatoes, mushrooms, and chopped fresh tomatoes.

4. Simmer for 2 minutes.

5. Add wine and chicken stock; stir till blended and remove from heat.

6. Stir in basil.

7. Toss mixture with pasta.

8. Sprinkle cheeses on pasta and toss again.

9. Pour into a buttered casserole dish and cover with foil.

10. Bake in a 325 degree oven for 15 minutes or till heated through.

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Nutrient	Quantity
Total fats	37.2659 g
Protein	33.262 g
Carbohydrates	40.25 g
Energy	618.5367 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3177 g
Water	543.2005 g
Aspartic acid	0.5482 g
Calcium, Ca	281.3133 mg
Lutein + zeaxanthin	184.1 g
Fiber, total dietary	6.883 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	97.46 g
Niacin	5.385 mg
Vitamin A, RAE	44.17 g
Arginine	0.7325 g
Riboflavin	0.4882 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.1013 g
Glutamic acid	1.4297 g
Sodium, Na	359.0267 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5376 g
Total lipid (fat)	37.2659 g
Manganese, Mn	0.6658 mg
Fructose	4.1286 g
Proline	0.1635 g
Fatty acids, total saturated 16:0	4.3576 g
Sucrose	3.168 g
Choline, total	110.1697 mg
Sugars, total	16.421 g
Serine	0.2158 g
Fatty acids, total saturated 18:0	0.9836 g
Fatty acids, total saturated 20:4 undifferentiated	0.0589 g
Vitamin B-6	0.6567 mg
Selenium, Se	24.609 g
Ash	4.4087 g
Fatty acids, total saturated 18:1 undifferentiated	22.9253 g
Pantothenic acid	0.504 mg
Phenylalanine	0.2255 g
Copper, Cu	0.7596 mg
Betaine	0.359 mg
Thiamin	0.5396 mg
Retinol	35.8 g
Methionine	0.0957 g
Iron, Fe	3.2595 mg
Carbohydrate, by difference	40.25 g
Phosphorus, P	459.88 mg
Folate, total	103.54 g
Tocopherol, gamma	0.2289 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Alanine	0.2108 g
Cholesterol	62.0667 mg
Valine	0.2202 g
Fatty acids, total saturated 18:2 undifferentiated	6.1822 g
Glycine	0.2667 g
Glucose (dextrose)	6.3046 g
Fatty acids, total saturated 14:0	0.0475 g
Zinc, Zn	2.6496 mg
Isoleucine	0.1628 g
Fatty acids, total polyunsaturated	6.6393 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.2903 g
Tocotrienol, alpha	0.128 mg
Vitamin A, IU	293.4333 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	103.54 g
Tryptophan	0.1045 g
Vitamin C, total ascorbic acid	24.58 mg
Phytosterols	107.67 mg
Galactose	0.0081 g
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	0.159 g
Vitamin B-12	1.1333 g
Vitamin K (phylloquinone)	30.4513 g
Fatty acids, total saturated	5.5938 g
Histidine	0.1249 g
Fatty acids, total monounsaturated	23.61 g
Threonine	0.1811 g
Folate, food	103.54 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	1.38 g
Vitamin E (alpha-tocopherol)	4.5832 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	78.1867 mg
Lysine	0.2138 g
Potassium, K	988.0867 mg
Cystine	0.0676 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	1 tablespoon	85.5	3.9285	7.2
Olive oil	2 tablespoons	238.68	0	27
Penne pasta	1	100.8667	0	0.5667
Onion	2	128	29.888	0.32
Parmesan cheese	0	0	0	0
Garlic Clove	3	100.8667	0	0.5667
Basil	0 cup	0.69	0.0795	0.0192
salt pepper	0	100.8667	0	0.5667
rom tomato	1 cup	100.8667	0	0.5667
chicken stock	0.75 cup	64.8	6.354	2.16
porcini mushroom	0.5 cup	100.8667	0	0.5667
pancetta	4 ounces	100.8667	0	0.5667
sun tomato	0.5 cup	100.8667	0	0.5667
chardonnay wine sauvignon blanc	0 cup	100.8667	0	0.5667