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Cheese-Topped Fettuccine

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)103.826
Energy (kCal)903.3997
Carbohydrates (g)21.5264
Total fats (g)42.8191
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the pasta according to package directions, but do not add salt. While pasta is cooking, in a large mixing bowl, using an electric mixer set on high speed, beat ricotta, pepper, and nutmeg until smooth. | 2. Set aside. In a large nonstick skillet, heat oil over medium-high heat. Add the mushrooms; saute until tender, about 4 minutes. | 3. Add spaghetti sauce; cook until heated through, stirring occasionally, about 4 minutes. | 4. Remove from heat. Drain pasta in a colander; divide among serving plates. | 5. Spoon mushroom sauce over each portion. | 6. Place a spoonful of ricotta mixture in center of each. | 7. Sprinkle with Parmesan and basil and serve. | ---------------------------------------------------------------------------
    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
    part ricotta cheese 1 cup part-skim 342.24 12.7472 28.2472 19.6168
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    nutmeg 1/4 teaspoon ground 2.8875 0.2711 0.0321 0.1997
    olive oil 1 1/2 1/2 179.01 0.0 0.0 20.25
    mushroom 1 1/2 cups sliced - - - -
    spaghetti sauce 1 jar reduced sodium - - - -
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339

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



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