Recipe Details
Ingredients
-
1pounddry fettuccine pasta
-
¾cupfrozen green peas
-
1(14.5 ounce) candiced tomatoes
-
1cuplow-fat sour cream
-
¾cupgrated Parmesan cheese
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salt to taste
-
ground black pepper to taste
Cooking Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes, adding peas just before pasta is done. Drain.
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Combine tomatoes, sour cream, Parmesan, and 1/4 cup reserved juice. Add pasta and peas. Season with salt and pepper to taste.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe7 | |
| Calories340 | |
| % Daily Value * | |
| Total Fat 8g |
11% |
| Saturated Fat 4g |
22% |
| Cholesterol 21mg |
7% |
| Sodium 298mg |
13% |
| Total Carbohydrate 53g |
19% |
| Dietary Fiber 3g |
12% |
| Total Sugars 5g |
|
| Protein 14g |
28% |
| Vitamin C 10mg |
11% |
| Calcium 148mg |
11% |
| Iron 3mg |
14% |
| Potassium 201mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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