Fettuccine with Sundried Tomato-Pesto Sauce
Recipe courtesy of The Incredible Edible Egg™.
8 ounces dried spinach or plain fettuccine
3 ounces sun-dried tomato halves, quartered
2 to 3 tablespoons prepared pesto sauce
4 large eggs
1/4 cup milk
Freshly grated Parmesan cheese
- Combine fettuccine and tomatoes in large pot of boiling salted water. Cook until pasta is tender but firm, about 8 minutes; drain well.
- Return pasta and tomatoes to pot. Add pesto; toss until evenly coated.
- Beat eggs and milk in medium bowl until blended; pour over pasta. Cook over medium heat, turning gently, until eggs are thickened and no visible liquid egg remains.
- Serve immediately with a sprinkling of Parmesan cheese.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): Calories: 755; Total Fat: 21g; Saturated Fat: 6g; Cholesterol: 432mg; Total Carbs: 109g; Fiber: 10g; Protein: 38g; Sodium: 1195mg.
Recipe and photograph courtesy of The Incredible Edible Egg™.