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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the pasta al dente. Set aside. | 2. In a heavy sauce pan sauté the garlic with the olive oil, about 2 minutes then add the spinach, peas and the white wine and reduce 50%. | 3. Once reduced add the cream, truffle butter, prosciutto, and bring to a simmer. | 4. Finally add the cooked pasta; turn the heat to high and cook until the pasta is fully coated, shake the pan vigorously to prevent sticking. | 5. Season to taste with salt, add the truffle oil, fresh basil, and the grated parmigiano, toss. | 6. You can add fresh ground pepper to top it off if you like. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat penne	1	lb		403.4676	0.0	89.7602	2.2667
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
garlic clove	2		chopped	403.4676	0.0	89.7602	2.2667
truffle butter	8	tablespoons		403.4676	0.0	89.7602	2.2667
white wine	1/2	cup		-	-	-	-
prosciutto	1/2		julienned	403.4676	0.0	89.7602	2.2667
pea	3/4	cup		30.87	5.5492	2.0580000000000003	0.147
sea salt				403.4676	0.0	89.7602	2.2667
white truffle oil	1	tablespoon		403.4676	0.0	89.7602	2.2667
spinach	1	cup		33.0	5.85	3.3	0.45
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
parmigiano	1/4	cup	grated	403.4676	0.0	89.7602	2.2667

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