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Fettuccini with Creamy Tomato Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)67.768
Energy (kCal)615.3614
Carbohydrates (g)34.075
Total fats (g)23.2516
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook and drain fettucini as directed on package, omitting any oil. | 2. Spray a large saucepan with Pam and heat over medium high heat. | 3. Cook onion and garlic in saucepan, stirring, until onion is crisp tender. | 4. Stir in remaining ingredients. | 5. Heat to boiling, then reduce to simmer. | 6. Cook, uncovered, 5 minutes, until slightly thickened. | 7. Serve over fettuccini. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fettuccine pasta 8 ounces 201.7333 0.0 44.88 1.1333
    onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    ricotta cheese 2/3 cup low-fat 287.68 5.0261 18.6165 21.4603
    basil 1 tablespoon chopped 0.6095 0.0702 0.0835 0.017
    chive 1 tablespoon chopped 0.9 0.1305 0.0981 0.0219
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    black pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    tomato 1 can diced undrained 62.068999999999996 13.7631 3.2384 0.5397

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



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