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Linguine With Brussels Sprouts, Blue Cheese and Walnuts

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10479.3202
Energy (kCal)111311.9688
Carbohydrates (g)20339.7867
Total fats (g)862.1587
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook bread, tossing, for 3-4 minutes or until golden and crisp. Set aside. | 2. Heat 1 tablespoon oil in same pan. Cook sprouts, stirring occasionally, for 8 minutes or until browned and just tender. | 3. Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions. Reserve 2 tablespoons cooking liquid. Drain and return to pan. Toss through reserved cooking liquid, remaining oil and 2/3 of cheese. Stir over low heat for 1 minute to melt cheese. Season. Stir through sprouts, bread, walnuts and remaining cheese. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1/4 cup 12608.3333 0.0 2805.0 70.8333
    sourdough bread 80 g 217.6 41.504 8.6 1.936
    brussels sprout 500 quartered 97522.4755 20298.2827 7665.7202 680.3894
    linguine 500 12608.3333 0.0 2805.0 70.8333
    gorgonzola 150 diced 12608.3333 0.0 2805.0 70.8333
    walnut 1/2 cup toasted 963.56 0.0 0.0 109.0

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



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