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Southwestern Style Fettuccine

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)62.2736
Energy (kCal)1530.1406
Carbohydrates (g)134.8671
Total fats (g)94.7918
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook fettuccine until just tender, 8-10 minutes. | 2. Drain and keep warm. | 3. Meanwhile, purée cream-style corn and milk in blender or food processor. Set aside. | 4. Heat oil in a large skillet over medium-high heat. | 5. Add cumin, onion, and bell pepper. | 6. Stir often until onion is soft (5 minutes). | 7. Add water 1 tablespoon at a time if the pan is dry. | 8. Stir in corn/milk, 10 ounces of corn, and cheese over medium heat until cheese melts. | 9. Pour sauce over pasta; add cilantro; mix gently. | 10. Garnish with cherry tomatoes. Season to taste with lime and salt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fettuccine 12 ounces 336.792 47.6271 21.092 9.1852
    cream corn 1 can 100.8667 0.0 22.44 0.5667
    milk 1 1/3 1/3 skim 736.0 17.727999999999998 7.327999999999999 76.288
    canola oil 1 teaspoon 39.78 0.0 0.0 4.5
    cumin seed 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    onion 6 ounces chopped 68.0388 15.8871 1.8711 0.1701
    red bell pepper 1/2 sliced 100.8667 0.0 22.44 0.5667
    corn 10 ounces thawed drained frozen 243.8056 53.0136 9.2703 3.8272
    jalapeno jack cheese 4 ounces shredded 100.8667 0.0 22.44 0.5667
    cilantro 1/4 cup 0.92 0.1468 0.0852 0.0208
    yellow cherry tomato 100.8667 0.0 22.44 0.5667
    lime - - - -
    salt - - - -

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



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