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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In kettle of boiling salted water cook fettuccine 5 to 7 minutes, until al dente. | 2. Drain and transfer them to a large bowl. | 3. Add spinach and reserved liquid; combine the mixture well. | 4. In a saucepan sauté the garlic and onion in butter until softened; stir in flour and cook the roux over low heat, stirring, 3 minutes. | 5. Remove pan from heat and add milk in a stream, whisking vigorously until the mixture is thick and smooth. | 6. Add wine and simmer the sauce, stirring, 10 minutes. | 7. Stir the sauce into the spinach mixture; stir in both cheeses, salt and pepper. | 8. Spoon the mixture into a well-buttered 13x9x2-inch baking dish. | 9. Sprinkle bread crumbs over the top and bake the casserole 15 to 20 minutes at 425ºF. | 10. or until it is bubbly and the crumbs are lightly browned. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine	12	ounces		336.792	47.6271	21.092	9.1852
spinach leaf liquid	5	packages	thawed squeezed	-	-	-	-
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
onion	1		chopped	60.0	14.01	1.65	0.15
butter	3/4	cup	unsalted	1026.0	47.141999999999996	32.058	86.4
purpose flour	1/2	cup		-	-	-	-
milk	3	cups	scalded	1656.0	39.888000000000005	16.488	171.648
white wine	1/4	cup		-	-	-	-
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
monterey jack cheese	4	cups	grated	-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
italian breadcrumb	1/2	cup		-	-	-	-

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