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Garden-Fresh Herb Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)134.929
Energy (kCal)1073.0048
Carbohydrates (g)42.6733
Total fats (g)40.2621
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place green onion chunks in food processor fitted with steel blade, and process until minced. | 2. Place all other ingredients, except for the pasta, into the food processor and whiz around until well combined. | 3. If you wish, refrigerate this butter, covered, until you need it; do not store for more than 3 days, and bring it back to room temperature before using. | 4. To prepare dish, bring a large pot of salted water to boil and cook pasta following package directions. | 5. Drain well, place in a serving dish, and add butter to hot pasta; toss well to coat, then serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green onion 1 chopped 19.17 4.0754 0.6887 0.3337
    butter 1/4 cup substituted 342.0 15.714 10.686 28.8
    flat leaf parsley 2 tablespoons chopped 403.4676 0.0 89.7602 2.2667
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339
    lemon juice 1 tablespoon squeezed 3.355 1.0523 0.0534 0.0366
    lemon zest 1/2 teaspoon grated 403.4676 0.0 89.7602 2.2667
    cottage cheese 3/4 cup 154.35 5.3235 17.514 6.7725
    parmesan cheese 1/2 cup 148.0 16.0 16.0 2.0
    salt 1/4 teaspoon - - - -
    black pepper 1/4 teaspoon grated 1.4432 0.3677 0.0597 0.0187
    fusilli 1 lb 403.4676 0.0 89.7602 2.2667

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



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