Rocket Sun-Dried Tomato Fettuccine

  • cooking time
    15 m
  • calories per serve
    807 cal
  • serves
    4
375 g
fettuccine
1 tbsp
oil
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
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
344 g
3377
27.3
28.3
11.4
102
29
397
11.6
214
Average Quantity
per:
100 g
981
7.9
8.2
3.3
29.8
8.4
115
3.4
32

Method

  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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