Mediterranean fettuccine

Mediterranean fettuccine

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Mediterranean fettuccine

The ingredient of Mediterranean fettuccine

  1. 375g fettuccine
  2. 2 tablespoons olive oil
  3. 250g cherry tomatoes
  4. 2 garlic cloves, thinly sliced
  5. 1/3 cup dry white wine
  6. 1 tablespoon tired capers, chopped
  7. 1 teaspoon finely grated lemon rind
  8. 1 cup kalamata olives, pits removed
  9. 1/four cup fresh oregano leaves
  10. 150g ricotta cheese, crumbled

The instruction how to make Mediterranean fettuccine

  1. Cook pasta in a saucepan of boiling, salted water, following packet guidelines, until gentle. Drain. Cover to maintain warm.
  2. Heat oil in a frying pan over medium-high warmth. Add tomatoes. Cook, stirring, for two mins or until softened. Add garlic. Cook for 1 minute. Add wine, capers and lemon rind. Bring to the boil. Stir in pasta, olives and oregano. Top with ricotta. Serve.

Nutritions of Mediterranean fettuccine

fatContent: 557.587 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 70 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 15 grams protein
sodiumContent: 16 milligrams cholesterol

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