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Fettucini with Sun-Dried Tomatoes

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Submitted by Princess

YIELD

4 servings

PREP

20 min

COOK

30 min

READY

60 min

Ingredients

6 9E+1
TABLESPOONS ML BUTTER
1 ⅓ 315
4 946
CUPS ML EGG NOODLES
hot, cooked, drained
1 237
CUP ML PARMESAN CHEESE
shredded
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
X X NUTMEG
freshly grated *
8 231.2
OUNCES ML/G SUNDRIED TOMATOES
in oil

Directions

In a wide frying pan or chafing dish over high heat on a range, melt butter until it is lightly browned.

Add ½ cup of the cream and tomatoes and boil rapidly until large shiny bubbles form; stir occasionally.

(You can make this part of the sauce earlier in the day, then reheat.)

Reduce heat to medium or place chafing dish over direct flame.

Add noodles to the sauce.

Toss vigorously with 2 forks, and pour in the cheese and the remaining cream, a little at a time--about three additions.

The noodles should be kept moist but not too liquid.

Season with salt and pepper and grate nutmeg generously over the noodles (or use about ⅛ teaspoon of the ground spice.)

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 708 71% from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 34g 169%
Trans Fat 0g
Cholesterol 208mg 69%
Sodium 793mg 33%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 11%
Sugars g
Protein 37g
Vitamin A 39% Vitamin C 9%
Calcium 36% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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