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Fettuccine With Chardonnay and Red Pepper

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.689
Energy (kCal)894.172
Carbohydrates (g)67.0741
Total fats (g)54.5196
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil wine until it is reduced to 1/2 cup. | 2. Puree peppers and add to wine. | 3. Stir in cream. | 4. Bring to a boil, stirring constantly. | 5. Cut basil into strips and add to sauce. | 6. Add sauce to pasta and toss well. | 7. Top with parmesan and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chardonnay wine 2 cups - - - -
    red pepper 2 roasted peeled - - - -
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    basil 1/4 cup 1.38 0.159 0.18899999999999997 0.0384
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    fettuccine 12 ounces cooked 336.792 47.6271 21.092 9.1852

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



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