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Cheese Factory Italian Flag Pasta Topped W- Fresh Herbed Alfredo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.1885
Energy (kCal)738.5181
Carbohydrates (g)63.8275
Total fats (g)40.6352
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine cream, butter, salt, nutmeg and cayenne in heavy saucepan and simmer (do not boil) for 15 minutes or until sauce is slightly thickened. | 2. Whisk in cheese and herbs and simmer another 5 minutes. | 3. Serve immediately over hot cooked pasta. | 4. Makes 6 to 8 servings. | 5. Note: A spinach fettuccine is particularly attractive served with this white cream sauce and garnish with fresh red tomato sauces, colors of the Italian flag. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 5 tablespoons 427.5 19.6425 13.3575 36.0
    salt 3/4 teaspoon - - - -
    nutmeg 1/2 teaspoon ground 5.775 0.5422 0.0642 0.3994
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    chive 1/2 cup chopped 7.2 1.044 0.7848 0.1752
    spinach 24 ounces cooked 149.6853 26.5351 14.9685 2.0412

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



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