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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large saucepan of water to the boil, and add the pin wheels with a dash of olive oil. | 2. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside. | 3. Heat the sunflower oil in a large frying pan, and sauté the garlic for 2 minutes. Add the mushrooms and courgettes and cook covered, for 5 minutes, or until softened. | 4. Stir the chopped parsley and vegetable stock into the mushroom mixture, and continue to cook, covered, for a further 10 minutes. Add the pinwheels, and stir in the grated cheese. | 5. Preheat the oven to 200C (400F and Gas Mark 6). | 6. Transfer the pasta mixture to a deep casserole dish, and bake for about 20 minutes. | 7. Serve with warm, crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta	675			13203.7762	1913.5907	294.693	442.0395
olive oil	1	dash		-	-	-	-
sunflower oil	30	ml		243.9157	0.0	0.0	27.5923
garlic clove	1		crushed	-	-	-	-
mushroom	225		quartered	-	-	-	-
courgette	100		chopped	-	-	-	-
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
vegetable stock	150	ml		7.0058	1.3031	0.3363	0.0981
cheddar cheese	175	g	grated	308.0	18.7425	23.4675	15.54

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