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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring pot of water to boil for pasta; cook pasta til soft. | 2. Once the pasta is close to "al dente" - then heat a frying pan and saute the garlic in the oil. | 3. As the pasta is finishing, add the cooked lamb to the hot garlic oil, saute for just a moment. I also added the leftover baby carrots (matchsticks) at this point. | 4. Toss in the rosemary needles. | 5. Drain the pasta, add a few shakes of olive oil. | 6. Toss the pasta and meat mixture. Add cheese (if using, we chose to leave it out!) and parsley. | 7. Serve immediately! And enjoy! | 8. This would also work with beef, pork or chicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine pasta	1/2			12.6083	0.0	2.805	0.0708
olive oil	1/2	cup		954.72	0.0	0.0	108.0
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
lamb	1		julienned	1211.112	0.0	76.5677	97.9322
baby carrot			cooked	-	-	-	-
rosemary	1	sprig	stripped chopped	-	-	-	-
pasta			cooked	-	-	-	-
cheese	1	cup	grated	476.55	3.159	28.89	38.799
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
salt pepper				12.6083	0.0	2.805	0.0708

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