This recipe has Calories as 123%, Fat (total lipid) as 94.0%, Fiber as 96.1% and Sodium as 87.0% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 123% of RDA
• Carbs: 66.8% of RDA
• Fat (total lipid): 94.0% of RDA
• Fiber: 96.1% of RDA
• Fructose: 1.9% of RDA
• Protein: 44.3% of RDA
• Sodium: 87.0% of RDA
• Sugar: 19.6% of RDA
• Vitamin A (IU): 65.2% of RDA
• Vitamin B6: 35.2% of RDA
• Vitamin C: 6.3% of RDA
• Iron: 0.0% of RDA
• Magnesium: 75.2% of RDA
• Manganese: 24.4% of RDA
• Niacin: 64.0% of RDA
• Potassium: 22.2% of RDA
• Zinc: 32.3% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
PREPARING THE PASTA
1.
Cook the pasta according to the directions on the package.
2.
Drain and set aside once done.
PREPARING THE MUSHROOM AND PEAS
3.
In a large pan, add the olive oil over medium heat.
4.
Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
5.
Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper.
6.
Add the cooked pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
7.
Add the garlic to the pan and toss, then add the cheese and heavy cream.
8.
Stir to coat everything, then cover and reduce the heat to low.
9.
Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
TO SERVE
10.
Plate a heaping scoop of pasta onto a plate.
11.
Top each portion with a fried sage leaf and serve immediately.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free chicken stock for chicken stock.
2.
Make it Soy Free!
A soy-free variant of this recipe can be made.
Just substitute gluten-free chicken stock for chicken stock.
3.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free chicken stock for chicken stock.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 2475
Protein 49.9 g
Carbohydrates 184 g
Iron 0 mg
Fiber 26.9 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
