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Creamy Pesto Fettuccine with Mushrooms & Tomatoes
THIS WEEK FOR DINNER9Ingredients
30Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- 9 oz. fettuccine (fresh, or whatever past you have on hand)
- 8 oz. fresh mushrooms (sliced)
- 1 handful cherry tomatoes (halved)
- 4 garlic cloves (minced or smashed through a garlic press)
- 1/2 pt. cream
- prepared pesto (I used 7 ounces MINUS ¼ cup since the pesto was leftover from the soup recipe, but I think a 7-ounce package will work just fine…no need to subtract out that ¼ cup…although you could make the Pesto Tortellini Soup the same week to coordinate!)
- 2 handfuls grated Parmesan cheese (fresh, plus some for garnish)
- 1 tsp. salt (to taste)
- olive oil (for sautéing)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium1010mg42% |
| Potassium500mg14% |
| Protein22g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium35% |
| Iron15% |
* 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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