Fettuccine With Pesto & Roasted Red Peppers
Recipe: #16945
January 23, 2015
Categories: Fettuccine, Peppers, Kosher, Vegetarian, Vegetarian Dinner, more
"Serve this with a salad and some bread and you've got an easy, complete meal."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (276.6 g)
- Calories 307.6
- Total Fat - 19.2 g
- Saturated Fat - 2 g
- Cholesterol - 15.9 mg
- Sodium - 1828.1 mg
- Total Carbohydrate - 22.2 g
- Dietary Fiber - 6.6 g
- Sugars - 5 g
- Protein - 13.6 g
- Calcium - 112.5 mg
- Iron - 1.2 mg
- Vitamin C - 23.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Step 2
Meanwhile, heat oil in heavy small skillet over medium-low heat. Add peppers and stir until heated through.
Step 3
Drain fettuccine well. Return to pot.
Step 4
Mix in peppers and pesto.
Step 5
Season with salt and pepper.
Step 6
Serve, passing cheese.
Tips
No special items needed.
1 Reviews
You'll Also Love
