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Nutrition Facts
Nutrition facts per serving:
- Calories 318
- Protein(gm)13
- Carbohydrate(gm)43
- Fat, total(gm)12
- Cholesterol(mg)77
- Saturated fat(gm)4
- Monosaturated fat(gm)5
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)2
- Sugar, total(gm)4
- Vitamin A(IU)4519
- Vitamin C(mg)26
- Thiamin(mg)0
- Riboflavin(mg)1
- Niacin(mg)3
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)40
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)294
- Potassium(mg)647
- Calcium(DV %)151
- Iron(DV %)4
- Vegetables()2
- Starch()3
- Fat()2
*Percent Daily Values are base on a 2,000 calorie diet
Trattoria-Style Spinach Fettuccine
Makes:
4
servings
Start to Finish:
18 mins
Ingredients
- 1 9 ounce package refrigerated spinach fettuccine
- 2 tablespoons chopped shallot or green onion
- 1 tablespoon olive oil
- 4 red and/or yellow tomatoes, chopped (2 cups)
- 1 medium carrot, finely chopped
- 1/4 cup oil-packed dried tomatoes, drained and snipped
- 1/2 cup crumbled garlic and herb feta cheese or peppercorn feta cheese (2 ounces)
Directions
Using kitchen shears, cut fettuccine in half crosswise. Cook the pasta according to package directions. Drain; return pasta to hot pan.
Meanwhile, in a large skillet cook shallot in hot oil over medium heat for 30 seconds. Stir in fresh tomatoes, carrot, and dried tomatoes. Cook, covered, for 5 minutes, stirring once. Spoon tomato mixture over cooked pasta; toss gently. Sprinkle each serving with feta cheese.
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