RecipeDB

Cooking in progress....

Summertime Tagliatelle

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.1688
Energy (kCal)1244.5301
Carbohydrates (g)13.8911
Total fats (g)109.2504
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. With a swivel vegetable peeler, slice zucchini into thin ribbons, lengthwise. | 2. Heat oil in a skillet and saute the garlic for 30 seconds. | 3. Add zucchini ribbons and cook over low heat, stirring constantly, for 5-7 minutes. | 4. Stir in basil, chiles, lemon juice, light cream, grated Parmesan, cheese and season with salt and pepper to taste. Keep warm on low heat. | 5. Cook the tagliatelle in a large pan of lightly salted boiling water for 10 minutes, al dente. Drain, and put in a warm serving bowl. | 6. Pile the zucchini mixture on top of the paste and serve immediately with bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 1 2.31 0.3421 0.2981 0.044000000000000004
    olive oil 6 tablespoons 716.04 0.0 0.0 81.0
    garlic clove 3 crushed 201.7333 0.0 44.88 1.1333
    basil 3 tablespoons chopped 1.8285 0.2107 0.2504 0.0509
    red chilies 2 - - - -
    lemon 1 juiced 1.1183 0.3508 0.0178 0.0122
    cream 5 tablespoons 247.5 4.9875 2.7225 26.01
    parmesan cheese 4 tablespoons grated 74.0 8.0 8.0 1.0
    tagliatelle pasta noodle 8 ounces 201.7333 0.0 44.88 1.1333

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



    Similar Recipes by Processes Similar Recipes by Category Composition