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Wheat Fettuccine with Arugula

Wheat Fettuccine with Arugula

Nutrition Facts
  • cal. (kcal) 388
Wheat Fettuccine with Arugula
  • Makes: 4 servings
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 53

Ingredients

  • 8 ounces dried whole wheat fettuccine
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup chicken broth
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 8 cups torn arugula
  • 2 medium tomatoes, coarsely chopped
  • 1/3 cup finely shredded Parmesan cheese
  • 1/4 cup pine nuts, toasted

Directions

  1. Cook fettuccine according to package directions; drain. Return fettuccine to saucepan; cover and keep warm.
  2. Meanwhile, in a 12-inch skillet cook garlic in hot oil for 1 minute. Stir in broth, vinegar, salt, and crushed red pepper. Bring to boiling; remove skillet from heat. Stir in cooked fettuccine, arugula, and tomatoes.
  3. To serve, divide the pasta mixture among 4 dinner plates. Sprinkle with Parmesan cheese and pine nuts. Serve immediately.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 388 cal., 15 g total fat (4 g sat. fat), 8 mg chol., 316 mg sodium, 53 g carb. (6 g fiber, 5 g sugars), 16 g pro.

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