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Fettuccine Caprese

Diabetic.Foodie's picture
Ingredients
  Fettuccine/Linguini / pappardelle 1 Pound (500 Gram)
  Plum tomatoes 4 , diced
  Fresh basil leaves 2 Cup (32 tbs), shredded
  Low fat mozzarella cheese/Bocconcini cheese 1⁄3 Cup (5.33 tbs), diced
  Capers 1 Tablespoon, rinsed and drained
  Extra virgin olive oil 1 Tablespoon
  Balsamic vinegar/Red wine vinegar 1 Tablespoon
  Freshly ground black pepper To Taste
Directions

1. Cook pasta in a large saucepan of boiling water.
2. Place tomatoes, basil, mozzarella cheese, capers, oil and vinegar in a bowl. Toss to combine. Add tomato mixture to hot pasta. Toss.
3. To serve, divide pasta mixture between warm bowls. Scatter with a few Parmesan cheese shavings and black pepper to taste. Accompany with a green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes

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4.33077
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2010 Calories from Fat 290

% Daily Value*

Total Fat 31 g47.7%

Saturated Fat 5.5 g27.7%

Trans Fat 0 g

Cholesterol 28.2 mg9.4%

Sodium 420.6 mg17.5%

Total Carbohydrates 345 g115.1%

Dietary Fiber 19.6 g78.4%

Sugars 18.9 g

Protein 71 g141.5%

Vitamin A 84.2% Vitamin C 52.1%

Calcium 49.1% Iron 62.9%

*Based on a 2000 Calorie diet

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Fettuccine Caprese Recipe