Try this Spring Pasta recipe, or contribute your own.
Suggest a better descriptionCook fettuccine in a large pot of salted boiling water according to package directions. Meanwhile, reheat tomato sauce in a medium saucepan over medium heat. Snap the woody ends off the asparagus stalks and discard. Slice the stalks finely with a knife, leaving the tips whole. Add the sliced asparagus and the tips to the sauce and simmer for about 1 minute, then remove from heat and stir in basil.
Save a cup of cooking water before draining the pasta. Quickly add the fettuccine to your sauce and toss, adding splashes of pasta water as needed to loosen the sauce. Serve with a drizzle of olive oil and parmesan cheese.
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Serving Size: 1 Serving (7512g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3525 | ||
Calories from Fat: 384 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.6g | 57 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 16.3g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 22mg | 7 % | |
Sodium 36345.7mg | 1253 % | |
Potassium 24394.7mg | 642 % | |
Total Carbohydrate 735.8g | 216 % | |
Dietary Fiber 156.2g | 625 % | |
Sugars, other 579.7g | ||
Protein 137.5g | 196 % | |
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: 3525
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