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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a 10" skillet over medium heat. When it shimmers, add shallot and saute until soft, about 3 minutes. Add garlic and saute until fragrant, about 1 minute. | 2. Drain tomatoes and reserve 1/4 c juice (discard remaining juice). Add tomatoes, reserved juice, Parmesan, oregano, salt, pepper, and red pepper (if using) to skillet. Stir to combine and turn off heat. Add sour cream by spoonfuls, stirring well after each addition, until creamy. | 3. Meanwhile, cook pasta in boiling salted water until al dente, about 11 minutes. About 1 minute before pasta is cooked, add peas. Drain pasta and peas. Top pasta with sauce and sprinkle with basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
shallot	1		minced	-	-	-	-
garlic clove	1		minced	-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
oregano	1/4	teaspoon	minced dried	0.6625	0.1723	0.0225	0.0107
salt				-	-	-	-
black pepper			ground	-	-	-	-
red pepper flake	1/4	teaspoon	crushed	403.4676	0.0	89.7602	2.2667
cream	1	cup	sour low fat	792.0	15.96	8.712	83.23200000000001
fettuccine pasta	1	lb		403.4676	0.0	89.7602	2.2667
green pea	3/4	cup	frozen	88.0875	15.7144	5.8942	0.435
basil	1	tablespoon	minced	0.6095	0.0702	0.0835	0.017

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