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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. HEAT olive oil in large skillet over medium-high heat. Add broccoli, celery, onion, garlic and basil; cook, stirring occasionally, for 5 minutes or until vegetables are tender. Stir in evaporated milk, cheese and pepper; bring just to a boil. Reduce heat to low; cook, covered, for 5 minutes. | 2. COMBINE cornstarch and small amount of broth in small bowl; add to skillet. Gradually stir in remaining broth, bell pepper and peas. Cook over medium heat, stirring constantly, until sauce is thickened and vegetables are tender (do not boil). Serve over pasta. Sprinkle with cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine	1	package	refrigerated cooked drained	266.31	37.66	16.678	7.263
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
broccoli floret	2	cups		-	-	-	-
celery	1	cup	sliced	16.16	2.9997	0.6969	0.1717
onion	1		cut	60.0	14.01	1.65	0.15
garlic clove	2		chopped	-	-	-	-
basil	3/4	teaspoon	dried	0.1524	0.0176	0.0209	0.0042
milk	1	can	evaporated fat free	827.5862	19.934	8.2399	85.7811
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
white pepper	1/8	teaspoon		0.888	0.2058	0.0312	0.0064
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
chicken broth	3/4	cup		58.59	1.4175	8.3538	1.9656
red bell pepper	1	cup	sliced	-	-	-	-
loose pack pea	1/2	cup		-	-	-	-
parmesan cheese			grated	55.5	6.0	6.0	0.75

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