Fresh Tagiatelle with Garlic, Rucola and Sundried Tomatoes

35 minutes Prep: 20 minutes Cook: 15 minutes

258 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

1/2	cup	olive oil, extra-virgin
6	each	garlic cloves	thinly sliced
18	each	sundried tomatoes	halves, thinly sliced
1/4	cup	white wine	dry
1	pound	tagliatelle	fresh
2	bunch	rucola	stemmed, washed and spun dry

Directions

In a 12-inch sauté pan, heat olive oil over medium heat.

Add garlic and cook until light golden brown.

Add sundried tomato pieces and wine and remove from heat.

Drop tagliatelle into boiling water and cook until tender (about 1 minute).

Drain pasta in colander and pour into pan with sundried tomatoes.

Return to heat and toss in the rucola, stir gently for about 30 seconds until rucola is slightly wilted and serve immediately.

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Nutrition Facts

Serving Size 41g

Amount per Serving

Calories 258 94% of calories from fat

	% Daily Value*
Total Fat 27.0g	42%
Saturated Fat 4.0g	19%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 3mg	0%
Total Carbohydrate 4.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 1.0g	2%

Vitamin A	0%		Vitamin C	7%
Calcium	2%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Orange Zucchini Cake

There are a few problems with the instructions for this recipe. The instructions never tell you to add the spices (nutmeg and cinnamon) or the vanilla. I had mixed the batter and poured it into the pan when I realized I had not added those items.

Reviewed by revmkg