Fettuccine with Sundried Tomato Pesto Sauce

  • Cook Time

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  • Ingredients
    8 oz. dried spinach OR plain fettuccine
    3 oz. sundried tomato halves, quartered
    2 to 3 Tbsp. prepared pesto sauce
    4 EGGS
    1/4 cup milk
    Freshly grated Parmesan cheese

    Yields: 2 Servings

  • Nutritional Information

    Per Serving

    Excellent Source: Dietary Fiber, Protein, Vitamin A, Vitamin D, Folate, Calcium, Iron and Choline

    Calories: 755

    Total Fat: 21 g
    Saturated fat: 6 g
    Polyunsaturated fat: 4 g
    Monounsaturated fat: 9 g

    Cholesterol: 381 mg
    Sodium: 1199 mg
    Carbohydrates: 109 g
    Dietary Fiber: 10 g
    Protein: 38 g
    Vitamin A: 1394.4 IU
    Vitamin D: 97 IU
    Folate: 81.1 mcg
    Calcium: 407.3 mg
    Iron: 9.8 mg
    Choline: 300.6 mg

    Vitamin C: 17.9 mg
    Vitamin E: 2.6 IU
    Trans Fat: 0 g
    Sugars: 22 g
    Potassium: 2094.1 mg
    Magnesium: 194.2 mg
    Selenium: 33.8 mcg
    Phosphorus: 670.2 mg
    Vitamin B12: 1.1 mcg
    Vitamin K: 18.7 mcg
    Vitamin B6: 0.3 mg
    Copper: 1.1 mg
    Vitamin B1 – Thiamin: 1.2 mg
    Manganese: 0.8 mg
    Zinc: 4.1 mg
    Vitamin B2 – Riboflavin: 1.3 mg
    Vitamin B3 – Niacin: 10.1 mg
    Omega 3: 0.2 g
    Omega 6: 2.5 g

Directions

  1. COMBINE fettuccine and tomatoes in large pot of boiling salted water. COOK until pasta is tender but firm, about 8 minutes; drain well.

  2. RETURN pasta and tomatoes to pot. ADD pesto; toss until evenly coated.

  3. BEAT eggs and milk in medium bowl until blended; pour over pasta. COOK over medium heat, turning gently, until eggs are thickened and no visible liquid egg remains. SERVE immediately with cheese.

Insider Info

Create this quick, colorful meatless dinner with a few staple ingredients – sundried tomatoes, pesto sauce and Parmesan.