Spinach Fettuccine with Sun-Dried Tomatoes
By Fruits & Veggies - More Matters
Easy on the eyes and tasty on the tongue, this savory pasta dish is punctuated by green onions and sun-dried tomatoes. Vegetarian-friendly as is but feel free to add chicken, shrimp or turkey.
9 ounce package refrigerated spinach fettuccine
2 tablespoons green onion
1 tablespoon olive oil
4 red tomatoes, chopped
1 medium carrot, finely chopped
1 cup yellow bell pepper, chopped
1/4 cup oil-packed sun-dried tomatoes, drained
1/2 cup crumbled garlic and herb feta cheese
Cut fettuccine strands in half.
Cook the pasta according to package directions and drain.
In a large skillet cook green onion in hot oil over medium heat for 30 seconds.
Stir in fresh tomatoes, carrot, pepper, and dried tomato.
Cook covered for 5 minutes, stirring once.
Spoon tomato mixture over cooked pasta; toss gently.
Sprinkle individual servings with cheese.
Each serving provides: An excellent source of Vitamin A and Vitamin C and a good source of potassium and fiber.
- Calories: 308
- Carbohydrates: 44g
- Total Fat: 9.8g
- Cholesterol: 61mg
- Saturated Fat: 3.0g
- Dietary Fiber: 4.5g
- % of Calories from Fat: 28%
- Sodium: 259 mg
- Protein: 14g
- Recipe Credit
Recipe courtesy of the American Institute for Cancer Research (AICR). This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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