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Fettuccine with Sundried Tomato Pesto Sauce

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Prep Time: 5 minutes
Cook Time: 15 minutes
Makes: 2 to 4 servings

Quick Recipe

What You Need

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

Here’s How

  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.

Enjoy

  • With a few staple ingredients, this colorful dinner is just minutes away.

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Nutrition Information

Per Serving

Excellent Source: protein, fiber, vitamin A, folate, choline calcium and iron

Good Source: vitamin D

calories: 755
total fat: 21g
saturated fat: 6g
polyunsaturated fat: 4g
monounsaturated fat: 9g
cholesterol: 432mg
sodium: 1,195mg
carbohydrates: 109g
dietary fiber: 10g
protein: 38g
vitamin A: 1,341.1IU
vitamin D: 48.1IU
folate: 81.1mcg
calcium: 403.4mg
iron: 9.9mg
choline: 300.6mg

vitamin C: 17.9mg
vitamin E: 2.5IU
trans fat: 0g
sugars: 22g
potassium: 2,093.2mg
magnesium: 194.2mg
selenium: 34.8mcg
phosphorus: 663.8mg
vitamin B12: 1.5mcg
vitamin K: 18.6mcg
vitamin B6: .3mg
copper: 1.1mg
vitamin B1 - thiamin: 1.2mg
manganese: .8mg
zinc: 3.9mg
vitamin B2 - riboflavin: 1.3mg
vitamin B3 - niacin: 10.1mg
omega 3: .1g
omega 6: 2.2g