dish
Fettuccine with Basil-Walnut Pesto

3
Serves
293
Calories
16
Nutrients
15
Vitamins

Ingredients

2 teaspoons walnuts , toasted
1 medium garlic clove
1 1/4 cups fresh basil leaves (about 3 bunches)
1 1/4 tablespoons freshly grated Parmesan cheese
1/2 splash lemon juice
1 tablespoon extra virgin olive oil
1/3 cup low-fat ricotta cheese
1/3 pound fettuccine

Cooking Instructions

1. Bring a large pot of salted water to a boil.

2. Drop the walnuts and garlic through the food chute of a food processor while it is running.

3. Add the basil, cheese and lemon juice and process until the mixture is finely minced.

4. With the motor running, slowly pour the oil through food chute and process until well blended.

5. Transfer the basil mixture to a large pasta bowl and stir in ricotta cheese.

6. Add the fettuccine and cook until it is al dente, about 8 to 10 minutes. Drain.

7. Toss the hot fettuccine with the basil and ricotta mixture and serve immediately.

Serving Size: 1 bowl (about 2 cups)

Nutrition Information

Number of Servings: 3
Serving Size
0
Calories
293
Protein
13 g
Total Carbohydrate
43 g
Dietary Fiber
3 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
2 g
Total Fat
8 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
11 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
2 g
Percent Calories from Protein
17 %
Percent Calories from Carbohydrate
58 %
Percent Calories from Fat
24 %
Vitamin A
1306 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
5 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
2 mcg
Vitamin C
6 mg
Vitamin D
2 IU
Folate
176 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
231 mg
Iron
3 mg
Phosphorus
264 mg
Potassium
346 mg
Sodium
43 mg
Zinc
2 mg