Ingredients For Roast Tomato Eggplant And Pesto Fettuccine Recipe
200 gram Grape Tomatoes, Halved
60 milliliter Extra virgin olive oil
0.5 teaspoon Caster sugar
1 Fresh long red chilli, deseeded, finely chopped
1 Garlic Clove, Crushed
1 centimeter 1 eggplant, cut pieces
300 gram Fettuccine
2 tablespoon Bought basil pesto
1 tablespoon Water
Nutrition value
148
calories per serving
15 g Fat< 1 g Protein2 g Carbs1 g FiberOther
Current Totals
15 g Fat
< 1 g Protein
2 g Carbs
1 g Fiber
MacroNutrients
Carbs
2 g
Protein
1 g
Fiber
1 g
Fats
Fat
15 g
Vitamins & Minerals
Calcium
18 mg
Iron
0 mg
Vitamin A
470 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
15 mcg
Vitamin B12
0 mcg
Vitamin C
15 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
11 mg
Manganese
0 mg
Phosphorus
14 mg
Selenium
0 mcg
Zinc
0 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
