Fettuccine with Sun Dried Tomatoes and Pecans

Preparation time: 15 min	Servings: 4
Cooking time: 25 min

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:

Low Cholesterol

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

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

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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