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Fettuccine with Sun-dried Tomato Pesto Sauce

Recipes / Fettuccine with Sun-dried Tomato Pesto Sauce

Fettuccine with Sun-dried Tomato Pesto Sauce

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Ingredients & Directions

Nutritional Info

Ingredients & Directions

Directions

COMBINE fettuccine and tomatoes in large pot of boiling salted water. COOK until pasta is tender but firm, about eight minutes; DRAIN well.
RETURN pasta and tomatoes to pot. ADD pesto; TOSS until evenly coated.
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.

INGREDIENTS
large EGGS	4
dried spinach OR plain fettuccine	8 oz.
sun-dried tomato halves, quartered	3 oz.
prepared pesto sauce	2 to 3 tbsp.
milk	1/4 cup
freshly grated Parmesan cheese

tips

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

Nutritional Info

per SERVING:
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

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