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Olive Garden Rotini With Sausage and Asparagus

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)65.3445
Energy (kCal)1398.4343
Carbohydrates (g)44.5746
Total fats (g)109.6476
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut bottom 2 inches off asparagus stems (the inedible part), then cut remaining stem into 1 inch pieces. Boil asparagus until tender. Drain and allow to cool. Remove tips from asparagus and set tips aside. | 2. Heat oil in non-stick saute pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat. Set aside. | 3. Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat. | 4. Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Stir well. | 5. Add cooked sausage and return to low heat until simmering, stirring constantly. Salt and pepper to taste. | 6. Transfer to large platter. Garnish with asparagus tips and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    italian sausage 1/2 sweet 784.7157 1.4742 32.3185 71.0553
    extra virgin olive oil 2 tablespoons - - - -
    asparagus 1 90.7186 17.5994 9.979 0.5443
    heavy cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003
    rotini pasta 1 cooked - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    salt pepper - - - -

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



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