Fettuccine with Sun Dried Tomatoes and Pecans
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Ingredients:
1 cup evaporated skim milk
1/2 cup dry red wineor vegetable stock
1 tbsp lemon juice
2 tbsp grated Parmesan cheese
1/4 cup parsley, minced
1/2 cup sun-dried tomatoes, cut-up, drained
2 tsp olive oil
1 lb fettuccine pasta
2 tbsp chopped pecans
1/4 cup black olives, puree'd
Cooking Directions:Cook pasta in boiling water until al dente. Drain thoroughly. While pasta is cooking, combine sun dried tomatoes and next 5 ingredients in a heavy saucepan over medium heat. Simmer 15 minutes, stirring occasionally, until sauce thickens slightly. Toss pasta with oil. Pour sauce over pasta. Add remaining ingredients and toss again.Nutritionist Recommended For: |
Nutrition Facts
Calories 580
% Calories From Fat 13.3%
Total Fat 8.6g
Saturated Fats 1.6g
Mono-unsaturated Fats 4.2g
Poly-unsaturated Fats 1.8g
Cholesterol 5.3mg
Sodium 350mg
Total Carbohydrates 98g
Dietary Fiber 5.2g
Sugar 13g
Protein 22g
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More Information |
Vitamins
Thiamin B1 1.1 mg
Vitamin K 66 mcg
Vitamin A 680 IU
Vitamin E 0.68 mg
Pantothenic Acid 1.2 mg
Vitamin B6 0.23 mg
Riboflavin B2 0.71 mg
Choline 44 mg
Vitamin D 51 IU
Vitamin B12 0.22 mcg
Vitamin C 10 mg
Niacin B3 9 mg
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Minerals
Sodium 350 mg
Zinc 2.6 mg
Copper 0.51 mg
Calcium 270 mg
Iron 5.2 mg
Manganese 1.3 mg
Magnesium 98 mg
Phosphorus 400 mg
Fluoride 26 mcg
Potassium 740 mg
Selenium 74 mcg
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