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6 Points Plus - Fetuccine With Gorgonzola and Toasted Walnuts

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.8839
Energy (kCal)734.75
Carbohydrates (g)6.6854
Total fats (g)72.5899
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook fettucine according to package directions, omitting salt. | 2. Drain noodles, keep warm. | 3. Heat milk in microwave on high until warm, about 30 seconds. | 4. Combine ricotta and gorgonzola in medium bowl. | 5. Stir in warm milk until almost smooth. Some of the gorgonzola should be slightly lumpy. | 6. Spoon cheese sauce over noodles and toss well. | 7. Sprinkle with walnuts, parsley, and lemon zest. | 8. 6 Points Plus yeilds 2/3 cup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fettuccine pasta 0.5 box - - - -
    milk 1/4 cup 37.21 2.9158 1.9215 1.9947
    ricotta cheese 1/2 cup 215.76 3.7696 13.9624 16.0952
    gorgonzola 1/4 cup crumbled - - - -
    walnut 1/4 cup toasted chopped 481.78 0.0 0.0 54.5
    flat leaf parsley 2 tablespoons chopped - - - -
    lemon zest 1 sliced - - - -

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



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