Rocket Sun-Dried Tomato Fettuccine

  • cooking time
    15 m
  • calories per serve
    807 cal
  • serves
375 g
1 tbsp
1 (150g)
onion, chopped finely
1 clove
garlic, crushed
300 mL
CARNATION Lite Cooking Cream
½ cup (125mL)
chicken stock
1 jar (270g)
99% fat free sliced sun-dried tomatoes, drained, halved
1 x 50g pkt
rocket leaves
2 tbsp
grated parmesan cheese
2 tbsp
toasted pine nuts


  1. Cook fettuccine according to directions on packet, drain, keep warm.

  2. Meanwhile, heat oil in large deep frying pan, add onion and garlic; cook over low heat 4-5 minutes or until softened.

  3. Add Lite Cooking Cream, chicken stock, bring to boil, reduce heat and simmer 3-4 minutes or until thickened slightly, stir in semi-dried tomatoes, add pasta to pan and toss through rocket and parmesan, top with toasted pine nuts.

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