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Trattoria-Style Spinach Fettuccine

Makes: 4 servings
Start to Finish 20 mins
Trattoria-Style Spinach Fettuccine
Ingredients
  • 1 9  ounce package  refrigerated spinach fettuccine
  • 2  tablespoons  chopped shallot or green onion (see TK note on taste panel sheet)
  • 1  medium  carrot, coarsely shredded (about 1/2 cup)
  • 1/4  cup  oil-packed dried tomatoes, drained and snipped
  • 1 1 1/4 pound  olive oil
  • 4  medium  (about 1-1/4 lb) red and/or yellow tomatoes, coarsely chopped (2 2/3 cups)
  • 1/2  cup  crumbled garlic and herb or peppercorn feta cheese (2 ounces)
Directions

1. Using kitchen scissors, cut the stack of fettuccine strands in half crosswise (for easier eating.) Cook the pasta according to package directions; drain. Return pasta to hot pan.

2. Meanwhile, in a large skillet cook shallot and carrots in hot oil over medium heat for 1 to 2 minutes, or until just tender. Stir in fresh and dried tomatoes; cook 1 to 2 minutes or until heated through. Spoon tomato mixture over cooked pasta; toss gently. Sprinkle individual servings with cheese.

Nutrition Facts (Trattoria-Style Spinach Fettuccine)
  • Servings Per Recipe 4,
  • cal. (kcal) 311,
  • Fat, total (g) 11,
  • chol. (mg) 72,
  • sat. fat (g) 3,
  • carb. (g) 44,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 4,
  • pro. (g) 13,
  • vit. A (IU) 4665,
  • vit. C (mg) 31,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 243,
  • Potassium (mg) 706,
  • calcium (mg) 131,
  • iron (mg) 4,
  • Starch () 3,
  • Medium-Fat Meat () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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