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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large frying pan sauté the garlic, onions and mushrooms in the oil and butter until tender. | 2. Deglaze the pan with the wine. | 3. Add the cream and sage and simmer for a few minutes. | 4. Stir in the cheese. | 5. Season with pepper. | 6. In a large pot bring 6 quarts of salted water to a boil. Cook the penne for about 10 to 12 minutes until al dente. | 7. Drain and add the penne to the sage cream sauce. | 8. Plate and garnish with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
extra virgin olive oil	2	tablespoons		151.3	0.0	33.66	0.85
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
garlic clove	3		chopped	151.3	0.0	33.66	0.85
green onion	1	bunch	chopped	-	-	-	-
baby portabella mushroom	6		sliced	151.3	0.0	33.66	0.85
white wine	1/4	cup		-	-	-	-
heavy whipping cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
sage leaf	8			151.3	0.0	33.66	0.85
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
flat leaf parsley	1/4	cup		151.3	0.0	33.66	0.85

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