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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl large enough to contain all the ingredients, combine the herbs , olive oil, salt and pepper to taste; set aside. | 2. Bring at least 4 quarts of water to a boil; add 2 T. salt, then the pasta; stir well. | 3. Cook over high heat, stirring frequently, until the pasta is al dente. | 4. Drain the pasta, reserving some of the cooking water. | 5. Add the pasta to the bowl with the herb mixture and toss well. | 6. Add the cheese and toss again. | 7. Scatter the tomatoes over the pasta and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian parsley	1/4	cup	chopped	-	-	-	-
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
tarragon	1/4	cup	chopped	21.24	3.6158	1.6394	0.5213
mint	2	tablespoons	chopped	5.016	0.9587	0.3751	0.0832
marjoram	2	tablespoons	chopped	9.214	2.059	0.4304	0.2394
thyme	2	tablespoons	chopped	4.848	1.1736	0.2669	0.0806
sage leaf	8		chopped	-	-	-	-
rosemary	1	spring	chopped	-	-	-	-
olive oil	1/3	cup		636.48	0.0	0.0	72.0
salt				-	-	-	-
black pepper			ground	-	-	-	-
fettuccine	1	lb		449.05699999999996	63.503	28.1228	12.247
pecorino romano cheese	1/2	cup	grated	-	-	-	-
tomato	2		peeled seeded chopped	56.58	12.546	2.952	0.49200000000000005

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