You are here

Fettuccine With Goat Cheese Arugula And Tomatoes

admin's picture
  Fresh fettuccine 9 Ounce (1 Package)
  Goat cheese 4 Ounce, crumbled (1 Small Log)
  Baby arugula 5 Ounce (1 Bag)
  Cherry/Grape tomatoes 1 1⁄2 Cup (24 tbs), quartered
  Ground pepper 1⁄4 Teaspoon

1. Cook the fettuccine according to package directions, omiting the salt if desired; drain, reserving 1 cup of the cooking water.
2. Return the pasta to the pot with 1/2 cup of the cooking water and place over low heat. Add the cheese, arugula, tomatoes, and pepper; toss until the cheese melts and the arugula just begins to wilt, about 1 minute. Add more of the cooking water if the pasta is too dry.

Recipe Summary

Side Dish
Stir Fried

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1709 Calories from Fat 414

% Daily Value*

Total Fat 47 g71.6%

Saturated Fat 28.2 g140.8%

Trans Fat 0 g

Cholesterol 119.1 mg39.7%

Sodium 431.2 mg18%

Total Carbohydrates 247 g82.3%

Dietary Fiber 18.7 g74.7%

Sugars 57.6 g

Protein 73 g147%

Vitamin A 111.3% Vitamin C 75.2%

Calcium 129.1% Iron 57.1%

*Based on a 2000 Calorie diet

Fettuccine With Goat Cheese Arugula And Tomatoes Recipe