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Fettuccine with Ricotta and Dill Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)85.428
Energy (kCal)1375.6578
Carbohydrates (g)48.7525
Total fats (g)95.1665
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook fettuccine in boiling water until al dente. | 2. In blender or food processor, blend garlic, ricotta, milk, salt. | 3. Stir in the chopped pepper and dill. | 4. When pasta is al dente, mix 1-2 Tbs cooking water through the sauce, then drain pasta. | 5. Add sauce to pasta and mix to coat before serving. | 6. Top with Parmesan cheese if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fettuccine 1 28.066 3.9689 1.7577 0.7654
    garlic 1 clove crushed 4.47 0.9918 0.1908 0.015
    ricotta cheese 2 1/2 cups 1078.8 18.848 69.812 80.476
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682
    salt 1 1/2 1/2 - - - -
    white pepper 1 pinch 0.444 0.1029 0.0156 0.0032
    red pepper flake 1 pinch - - - -
    cayenne pepper 1 pinch 0.3578 0.0637 0.0135 0.0194
    red bell pepper 1/2 chopped - - - -
    dill 2 tablespoons chopped 40.26 7.2824 2.1094 1.9193
    parmesan cheese - - - -

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



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