Try this Fettucine Pepperoni recipe, or contribute your own.
Suggest a better descriptionCook fettucine according to package directions. Drain and keep warm. Toss with a few drops of olive oil, if desired to prevent sticking. While pasta is cooking, saute pepperoni until it just begins to crisp. Drain and set aside. In same skillet, heat olive oil or butter and saute zucchini and mushrooms 3-4 minutes. Add green onions and saute another minute or so. Return pepperoni to the skillet with the vegetables. Add half & half and simmer 3-4 minutes or until it begins to reduce a bit. Add cheese and pepper, if using, and heat through. Toss warm pasta with sauce and serve with additional grated cheese. *If the sauce seems like more vegetables than sauce, add more half & half. I think we ended up using about 1 1/2 cups. Posted to EAT-L Digest by Patricia Williams
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 120 | ||
Calories from Fat: 120 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 1.4mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 120
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