254 nos Fettuccine gms• Tomato* medium size blanched
14.58 cup deseeded and chopped• Basil leaves nos• Black peppercorn crushed tsp• Kosher salt as required• Olive oil tbsp• Garlic cloves finely chopped• Parsley finely chopped• Parmesan cheese
Directions : Fettuccine al Pomodoro. Recipe
STEP 1.Heat a stock pot with water. Once water starts boiling, add a pinch of salt and slip in fettuccine. Cook it for about 8 minutes. Drain the pasta. Reserve a cup of pasta water for later use. Heat a pan over medium flame. Pour oil and once it's hot, add chopped garlic and saute till it's soft. Add now chopped tomato and cook till it's mushy. Add seasonings. Add cooked fettuccine ,the cheese(reserve little for garnish) and combine well with the sauce. Garnish with parsley and sprinkle parmesan cheese.
STEP 2.Happy cooking!
Nutrition value
335
calories per serving
9 g Fat46 g Protein39 g Carbs23 g FiberOther
Current Totals
9 g Fat
46 g Protein
39 g Carbs
23 g Fiber
MacroNutrients
Carbs
39 g
Protein
46 g
Fiber
23 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
2581 mg
Iron
46 mg
Vitamin A
3849 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
13 mg
Vitamin B6
2 mg
Vitamin B9
991 mcg
Vitamin B12
0 mcg
Vitamin C
262 mg
Vitamin E
12 mg
Copper
6 mcg
Magnesium
933 mg
Manganese
17 mg
Phosphorus
816 mg
Selenium
4 mcg
Zinc
12 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
