Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta according to package and drain. | 2. In a large skillet heat oil over high heat. | 3. Add mushrooms, 1/4 tsp salt, 1/4 tsp pepper and cook; stirring until browned and liquid has evaporated. | 4. Remove from pan and set aside. | 5. In a pot melt butter over med-high heat. | 6. Wisking constantly, add flour, herbes de provence, and remaining salt and pepper. | 7. Cook about 2 minutes. | 8. Whisking constantly, gradually add half and half; cook until thickened. | 9. Remove from heat and stir in cheddar, gruyere, and romano until melted and smooth. | 10. In large bowl combine pasta and sauce with the mushrooms, artichoke hearts, prosciutto, and parsley. | 11. Serve with parmesan shavings on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine pasta	12	ounces		302.6	0.0	67.32	1.7
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
white mushroom	10	ounces	trimmed sliced	62.3689	9.2419	8.76	0.9639
salt	3/4	teaspoon	divided	-	-	-	-
pepper	3/4	teaspoon	divided	0.4656	0.10800000000000001	0.02	0.004
butter	1/4	cup		342.0	15.714	10.686	28.8
purpose flour	1/4	cup		302.6	0.0	67.32	1.7
herbes de provence	1	teaspoon		302.6	0.0	67.32	1.7
half	2	cups		-	-	-	-
cheddar cheese	3/4	cup	shredded	-	-	-	-
gruyere cheese	3/4	cup	shredded	408.87	0.3564	29.5119	32.0166
romano cheese	1/2	cup	shredded	-	-	-	-
artichoke heart	1	can	drained halved	302.6	0.0	67.32	1.7
prosciutto	3	ounces	sliced cut	302.6	0.0	67.32	1.7
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0

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