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Pumpkin and Rosemary Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)616.449
Energy (kCal)14420.109
Carbohydrates (g)3416.0935
Total fats (g)95.4814
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the sauce: | 2. Melt the butter in a wide saucepan. Add the garlic and stir for 30 seconds. Add the pumpkin, rosemary, lemon zest and nutmeg (salt and pepper may be added if desired). | 3. Cover and sweat over a gentle heat for 15 minutes, stirring occasionally until the pumpkin is very soft. Give it a very light press down. | 4. While pumpkin is cooking, cook the fusilli until al dente. Drain and tip into the sauce. | 5. Stir it mix and serve. Delicious topped with pecorino or parmesan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fusilli 400 g 356.0 0.0 79.2 2.0
    butter 85 g unsalted 484.5 22.2615 15.1385 40.8
    garlic clove 1 crushed 356.0 0.0 79.2 2.0
    pumpkin 450 cubed 13572.0 3393.0 522.0 52.2
    rosemary 2 teaspoons chopped 1.834 0.2898 0.0463 0.08199999999999999
    lemon zest 1/2 grated 356.0 0.0 79.2 2.0
    nutmeg 1/2 teaspoon 5.775 0.5422 0.0642 0.3994

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



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