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Rosemary Fettuccine

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.4506
Energy (kCal)56.4736
Carbohydrates (g)7.9904
Total fats (g)1.4356
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix butter, basil, Parmesan, and balsamic vinegar in a small bowl. | 2. Bring a large pot of water to a rolling boil. | 3. Add pasta and stir. | 4. Return to a boil and cook (uncovered) until al dente. | 5. Drain well and return to same pot. | 6. Add the butter mixture and toss throughly. | 7. Season to taste with salt and pepper. | 8. To be served warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fettuccine 1 28.066 3.9689 1.7577 0.7654
    rosemary 1/4 cup 11.004000000000001 1.7388 0.278 0.4922
    basil 2 teaspoons chopped 0.4063 0.0468 0.0556 0.0113
    parmesan cheese 2 teaspoons grated 12.3333 1.3333 1.3333 0.1667
    balsamic vinegar 1 teaspoon 4.664 0.9026 0.026000000000000002 0.0
    salt - - - -
    black pepper ground - - - -

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



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