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Beef and Artichoke Fettuccine

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.8213
Energy (kCal)436.528
Carbohydrates (g)62.6954
Total fats (g)8.2835
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook and drain pasta according to package directions. | 2. Meanwhile, heat 1 tbsp reserved marinade to boiling in a 10-inch skillet over medium heat. Cook onion in marinade about 4 minutes or until crisp-tender, stirring occasionally. | 3. Add half and half to skillet. Heat, stirring often, until hot. Add cheese, artichoke hearts, and beef and stir together. Stir in cooked and drained fettucine; toss to combine. Sprinkle with pepper if desired. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fettuccine 8 ounces uncooked 224.528 31.7514 14.0613 6.1235
    artichoke heart 1 jar marinated cut drained - - - -
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    half 1 cup - - - -
    parmesan cheese 1/2 cup shredded 148.0 16.0 16.0 2.0
    beef roast 2 cups cooked cut - - - -
    pepper - - - -

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



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