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Healthnotes Index:

Fettuccine with Sundried Tomato-Pesto Sauce

Related recipes: Main Dishes, Side Dishes, Low-Calorie , Low-Sugar, Vegetarian, Quick and Easy
Fettuccine with Sundried Tomato-Pesto Sauce: Main Image
From: American Egg Board

Quick Facts

Servings: 4
Prep Time: 10 min.
Cook Time: 18 min.
Total: 28 min.
With a few staple ingredients, this colorful dinner is just minutes away.

Ingredients

  • 8 oz dried spinach or plain fettuccine
  • 3 oz sundried tomato halves, quartered
  • 3 Tbs prepared pesto sauce
  • 4 eggs
  • 1/4 cup whole milk
  • Freshly grated Parmesan cheese, as desired

Directions

  • Combine fettuccine and sundried tomatoes in large pot of boiling salted water. Cook until pasta is tender but firm, about 8 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.

Nutrition Facts

Calories 387
  Calories from Fat 124 (32%)
(22%)Total Fat 14g
(18%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(64%)Cholesterol 192mg
(9%)Sodium 207mg
(15%)Potassium 521mg
Total Carbohydrate 49g
(11%)Dietary Fiber 3g
Sugars 1g
Sugar Alcohols 0g
(32%)Protein 16g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2015 Aisle7. All rights reserved. Aisle7.com

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

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