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Fettuccine with Sundried Tomato Pesto Sauce

Fettuccine with Sundried Tomato Pesto Sauce
Create this quick, colorful meatless dinner with a few staple ingredients - sundried tomatoes, pesto sauce and Parmesan.
Prep Time:  5 minutes
Cook Time:  15 minutes
Servings:  2 to 4 servings

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


Step 1 COMBINE fettuccine and tomatoes in large pot of boiling salted water. COOK until pasta is tender but firm, about 8 minutes; drain well.
Step 2 RETURN pasta and tomatoes to pot. ADD pesto; toss until evenly coated.
Step 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.


Nutrition 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

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