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Pappardelle Pasta With Olives, Thyme, and Lemon

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.88
Energy (kCal)201.7333
Carbohydrates (g)-
Total fats (g)1.1333
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a large pot of water to a boil. | 2. Add salt and pappardelle, and cook until pasta is al dente, following label directions. | 3. Drain in a colander, reserving 1 cup cooking water (if you are using fresh pasta, it will cook in a very few moments, depending on thickness and freshness). | 4. While pasta is cooking, combine olives, parsley, olive oil, thyme, lemon zest, orange zest, and red-pepper flakes in the bowl of a food processor fitted with the steel blade. Pulse until a chunky purée forms. | 5. Transfer to a warm serving bowl large enough to accommodate cooked pasta (or chop everything together until you achieve the same result by hand). | 6. Add pasta, and toss to combine. | 7. Add 1/4 cup cooking water, and toss to combine. Add more water if necessary; pappardelle has a tendency to absorb liquid quickly, so more water may be needed. The sauce should cling to ribbons of pasta but should not be dry. | 8. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt 1/2 teaspoon coarse - - - -
    pappardelle pasta 8 ounces 201.7333 0.0 44.88 1.1333
    kalamata olive 16 pitted 201.7333 0.0 44.88 1.1333
    flat leaf parsley 1/2 cup 201.7333 0.0 44.88 1.1333
    extra virgin olive oil 2 tablespoons 201.7333 0.0 44.88 1.1333
    thyme leave 1 tablespoon 201.7333 0.0 44.88 1.1333
    lemon zest 1 chopped 201.7333 0.0 44.88 1.1333
    orange zest 1 piece chopped 201.7333 0.0 44.88 1.1333
    red pepper flake 1/4 teaspoon chopped 201.7333 0.0 44.88 1.1333

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



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