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Fresh Tagiatelle with Garlic, Rucola & Sundried Tomatoes

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Submitted by Cory

YIELD

4 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

½ 118
6 6
EACH EACH GARLIC CLOVES
thinly sliced
18 18
EACH EACH SUNDRIED TOMATOES
halves, thinly sliced *
¼ 59
CUP ML WHITE WINE
dry *
1 453.6
POUND G TAGLIATELLE
fresh *
2 2
BUNCH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 258 94% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 7%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 
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