Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
701
Calories
49g
Protein
47g
Fat
29g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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. asparagus
- 1/3 cup extra-virgin olive oil, plus more for
- drizzling
- 1 large, sweet white onion, such as Vidalia, diced
- 3 garlic cloves, minced
- 1/2 lb. fresh morel mushrooms, quartered
- Salt and freshly ground pepper, to taste
- 1/2 cup chicken or vegetable stock
- Leaves from 5 large fresh thyme sprigs, coarsely
- chopped
- Juice of 1 lemon
- 1 lb. fresh fettuccine
- 1/2 cup pine nuts, lightly toasted
- Handful of fresh flat-leaf parsley leaves, coarsely
- chopped
- 1 cup grated Parmigiano-Reggiano cheese
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