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Summer Fettuccine

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.307
Energy (kCal)941.966
Carbohydrates (g)41.4879
Total fats (g)79.3162
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Begin cooking fettucini according to package, maybe slightly al-dente'. | 2. Combine all ingredients (excluding pasta) into saucepan and saute for about 5 to 8 minutes. | 3. Drain pasta and top with saute'. | 4. Top with parlsey a lemon wedge. | 5. Serve with oil and garlic bruchetta. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    artichoke heart 6 -8 quartered canned - - - -
    black olive 1/4 cup chopped - - - -
    red bell pepper 1 diced - - - -
    white onion vidalia 1 diced - - - -
    garlic clove 2 - - - -
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    lemon juice 1 tablespoon squeezed 3.355 1.0523 0.0534 0.0366
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482
    parmesan cheese 1/4 cup 74.0 8.0 8.0 1.0
    parsley 1 sprig 0.36 0.0633 0.0297 0.0079
    fettuccine 8 ounces 224.528 31.7514 14.0613 6.1235

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



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