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Zucchini & Ricotta Fettuccine

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1139.4334
Energy (kCal)5327.3333
Carbohydrates (g)12.9174
Total fats (g)46.6025
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook fettucine in a pot of boiling water until aldente. Drain. | 2. Meanwhile, spray a small frying pan with cooking oil. Cook zucchini, bacon, and onion until tender. | 3. In a small bowl, whisk together egg yolks, egg, and ricotta. | 4. Combine pasta, zucchini mixture, and egg mixture, stirring over a low heat until egg starts to set. | 5. Serve sprinkled with a little parmesan cheese, if you like. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fettuccine pasta 200 5043.3333 0.0 1122.0 28.3333
    zucchini 1 cup grated 21.08 3.8564 1.5004 0.3968
    shortcut bacon 100 g diced 5043.3333 0.0 1122.0 28.3333
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    garlic clove 1 crushed 5043.3333 0.0 1122.0 28.3333
    cooking spray - - - -
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    egg 1 71.5 0.36 6.28 4.755
    ricotta cheese 2 tablespoons 53.94 0.9424 3.4906 4.0238

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



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