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Spaghetti With Mushrooms, Garlic & Parsley

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1814
Energy (kCal)8.7883
Carbohydrates (g)1.9589
Total fats (g)0.1616
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. | 2. Heat the olive oil in a large skillet over medium heat. | 3. Scatter the garlic & crushed red pepper flakes over the oil and cook, shaking the pan, until golden, about 2 minutes. | 4. Add as many of the mushrooms as will fit comfortably into the skillet. | 5. Season lightly with salt and pepper and toss in the sage. | 6. Add the remaining mushrooms as the mushrooms in the skillet wilt and make room. | 7. Cook, stirring and tossing frequently, until the mushrooms are sizzling and brown, about 10 minutes. (If the mushrooms have given off a lot of water during cooking, you’ll have to wait for that liquid to boil off before the mushrooms begin to brown.). | 8. Stir the spaghetti into the boiling wate; return to a boil, stirring frequently. | 9. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes. | 10. Add the stock to the browned mushrooms, bring to a boil, and lower the heat so the sauce is at a lively simmer. | 11. Cook until the liquid is reduced by about half, about 5 minutes. | 12. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. | 13. If not, drain the pasta, return it to the pot, and pour in the sauce. | 14. Toss in the parsley and bring the sauce and pasta to a boil, stirring gently to coat the pasta with sauce. | 15. Check the seasoning, adding salt and peppers if necessary. | 16. Remove the pot from the heat, stir in the cheese, and serve immediately in warm bowls. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt - - - -
    extra virgin olive oil 1/4 cup - - - -
    garlic clove 8 chopped - - - -
    mushroom 1 1/2 cups assorted sliced - - - -
    black pepper ground - - - -
    sage leaf 8 chopped - - - -
    red pepper flake 1 pinch crushed - - - -
    spaghetti 1 8.7883 1.9589 0.1814 0.1616
    water 1 cup 0.0 0.0 0.0 0.0
    flat leaf italian parsley 1/4 cup chopped - - - -
    parmigiano reggiano cheese 1 cup grated - - - -

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

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