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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash vegetables. Chop carrots into discs, and separate broccoli and cauliflour heads from stalks. Discard stalks. | 2. Finely mince garlic cloves. | 3. Bring water to a boil in a large dutch oven. When water is boiling, add a few pinches salt to flavor and put in farfalle. Turn heat down to medium and cook for 10 minutes. Strain noodles and rinse in cold water to stop the cooking. | 4. Mix butter and flour together in a small saucepan over low heat to create a light brown roux. | 5. Mix heavy cream, garlic, salt and pepper to taste with roux and whisk together until smooth. Add in cheeses slowly, whisking to combine. | 6. Steam vegetables for six minutes. | 7. Combine noodles, sauce, and vegetables together, folding to combine. | 8. Serve and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	2			2.5617	0.8233	0.0972	0.0265
garlic clove	2			-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
parmigiano reggiano cheese	3	cups	aged	-	-	-	-
asiago cheese	1	cup		-	-	-	-
cheese	1	cup		476.55	3.159	28.89	38.799
manchego cheese	1	cup		-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
butter	1/2	cup		684.0	31.428	21.372	57.6
farfalle pasta	1	box		-	-	-	-
carrot	2			104.96	24.5248	2.3808	0.6144
head broccoli	2			-	-	-	-
head cauliflower	1			-	-	-	-

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