
Fettuccine with Sun-dried Tomato Pesto Sauce

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.
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 |
This recipe is an excellent source of protein, folate, choline and vitamin A, and a good source of vitamin D.
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 |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.