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Al Lewis' Spinach Fettuccine With Crab Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.7728
Energy (kCal)968.7146
Carbohydrates (g)43.2402
Total fats (g)84.0212
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the pasta in a large pot of lightly salted, rapidly boiling water for 3 to 6 minutes and drain. | 2. Heat the oil in a saucepan over moderate heat. | 3. Add the shallots and cook for 1 to 2 minutes. | 4. Add the remaining ingredients and cook, stirring, for about 3 minutes more. | 5. Divide the pasta among bowls and pour the sauce over it. | 6. Garnish with parsley and cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spinach fettuccine 1 25.2167 0.0 5.61 0.1417
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    shallot 6 chopped - - - -
    crabmeat 8 ounces chopped 25.2167 0.0 5.61 0.1417
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    tomato 2 peeled cored chopped 124.1379 27.5262 6.4768 1.0795
    heavy cream 1 pint - - - -
    chablis 1/2 cup 25.2167 0.0 5.61 0.1417
    parsley dried - - - -
    parmesan cheese grated - - - -

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



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