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Lemony Fettuccine With Asparagus

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)845.1346
Energy (kCal)13330.2246
Carbohydrates (g)1825.7152
Total fats (g)380.5496
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fill a large saucepan with water and bring to a boil over high heat. | 2. Add the pasta and cook, following package directions, until al dente, 8 to 10 minutes. | 3. Meanwhile, finely grate the peel from the lemons. | 4. Prepare the basil and tomatoes. | 5. Snap the tough ends from the asparagus, then cut into 2" pieces. | 6. Add to the boiling pasta for the last 2 minutes of cooking. | 7. Remove 1/2 cup of the pasta water and save. | 8. Drain the pasta and asparagus, then return to the pasta pot. | 9. Stir in the lemon peel, basil, tomatoes, and both cheeses along with 1/4 cup reserved pasta water. | 10. Add the pepper and salt. | 11. If you want a thinner sauce, stir in the remaining pasta water. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fettuccine 450 12629.6989 1786.0179999999998 790.9508 344.4463
    lemon 2 2.5617 0.8233 0.0972 0.0265
    basil 1 cup shredded 5.52 0.636 0.7559999999999999 0.1536
    sun tomato oil 2/3 cup sun-dried chopped packed - - - -
    asparagus 2 bunches - - - -
    feta cheese 1 cup crumbled 396.0 6.135 21.315 31.92
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0
    white pepper 1 pinch 0.444 0.1029 0.0156 0.0032
    salt 1 pinch - - - -

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



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