Directions:
- Cook fettuccine according to package directions. Meanwhile, in a skillet, saute onion and garlic in 2 tablespoons butter until tender.
- Add the cream cheese, cream and remaining butter; cook and stir until cheese is melted. Add tomatoes, peas, parsley, salt and pepper. Cook for 8-10 minutes or until heated through. Drain fettuccine; top with cream sauce and Parmesan cheese. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.42 Kcal (1748 kJ) | ||
| Calories from fat | 346.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.48g | 59% | |
|---|---|---|---|
| Cholesterol | 119.4mg | 40% | |
| Sodium | 131.77mg | 5% | |
| Potassium | 205.92mg | 4% | |
| Total Carbs | 14.42g | 5% | |
| Sugars | 3.97g | 16% | |
| Dietary Fiber | 2.26g | 9% | |
| Protein | 5.28g | 11% | |
| Vitamin C | 12mg | 20% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.8mg | 4% | |
| Calcium | 63mg | 6% | |
| Amount Per 100 g | |||
| Calories | 269.5 Kcal (1128 kJ) | ||
| Calories from fat | 223.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.84g | 59% | |
|---|---|---|---|
| Cholesterol | 77.09mg | 40% | |
| Sodium | 85.07mg | 5% | |
| Potassium | 132.95mg | 4% | |
| Total Carbs | 9.31g | 5% | |
| Sugars | 2.57g | 16% | |
| Dietary Fiber | 1.46g | 9% | |
| Protein | 3.41g | 11% | |
| Vitamin C | 7.7mg | 20% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.5mg | 4% | |
| Calcium | 40.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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