Fettuccine with Sun-dried Tomato Pesto Sauce

  • Cook Time

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  • Ingredients
    4 large EGGS
    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

    Yields: 2 Servings

  • Nutritional Information

    Per serving: 1/2 of recipe

    Calories: 782

    Total fat: 33 g
    Saturated fat: 8 g
    Polyunsaturated fat: 7 g
    Monounsaturated fat: 16 g

    Cholesterol: 381 mg
    Sodium: 537 mg
    Carbohydrates: 93 g
    Fiber: 7 g
    Sugar: 6 g
    Protein: 34 g
    Vitamin A: 223 mcg
    Vitamin D: 2 mcg
    Folate: 288 mcg
    Choline: 303 mg
    Calcium: 246 mg
    Iron: 7 mg
    Potassium: 1321 mg

    This recipe is an excellent source of protein, folate, choline and vitamin A, and a good source of vitamin D.

Directions

  1. COMBINE fettuccine and tomatoes in large pot of boiling salted water. COOK until pasta is tender but firm, about eight 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.