Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
507
Calories
19g
Protein
41g
Fat
15g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. fresh porcino mushrooms or other wild or
- cultivated mushrooms, such as shiitake
- or cremini, brushed clean
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, crushed
- 1/2 cup dry white wine
- 3 or 4 fresh thyme or
- sprigs
- Salt and freshly ground pepper, to taste
- 1 lb. spinach tagliatelle, or a mixture of
- spinach and egg tagliatelle
- 2 Tbs. unsalted butter
- Freshly grated Parmigiano-Reggiano
- cheese for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes