Try this Spinach Fettucine with Sun Dried Tomato Sauce recipe, or contribute your own.
Suggest a better descriptionHere is my favorite Pasta Recipe from Cooking Light Cookbook 1993 11 servings 126 calories per 1/2 cup Fat 4.3 grams (Saturated Fat 1.9 grams) Drain sundried tomatoes, reserving 1 tablespoon olive oil. Coarsely chop 1/4 cup tomatoes. Reserve remaining olive oil and sundried tomatoes for other uses. Coat a large nonstick skillet with cooking spray. Add reserved 1 tablespoon olive oil (I usually add less). Place skillet over medium high heat until hot. Add onion and garlic; saute 4 minutes or until tender. Add wine and red pepper; reduce heat to low and cook uncovered 10 minutes. Stir in chopped sun dried tomatoes, cook 1 minute or until thoroughly heated Cook Pasta and drain. Combine pasta, sun dried tomato mixture, chopped tomato, spinach and basil. toss gently. Add feta cheese; toss just until combined. Serve immediately. Notes: I usually cook the spinach and basil for 3-4 minutes before adding cheese. To lower fat more, leave out the cheese. Posted to Digest eat-lf.v096.n162 From: Steve & Elizabeth Key
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Serving Size: 1 Serving (74g) | ||
Recipe Makes: 11 | ||
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Calories: 95 | ||
Calories from Fat: 31 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 12.1mg | 4 % | |
Sodium 528.6mg | 18 % | |
Potassium 659.3mg | 17 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 9.4g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 95
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