Directions:
- Bring a pot of lightly salted water to a rolling boil; cook the fettuccini at a boil until cooked through yet firm to the bite, about 8 minutes; drain. Transfer the fettuccini to a bowl.
- Melt the butter in a saucepan over medium heat. Cook the garlic and pesto in the melted butter until warmed, 2 to 3 minutes; pour over the fettuccini and toss to coat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.97 Kcal (896 kJ) | ||
| Calories from fat | 188.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.94g | 32% | |
|---|---|---|---|
| Cholesterol | 32.43mg | 11% | |
| Sodium | 83.21mg | 3% | |
| Potassium | 63.73mg | 1% | |
| Total Carbs | 5.1g | 2% | |
| Sugars | 0.54g | 2% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 2.83g | 6% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 29.8mg | 165% | |
| Calcium | 69.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 551.14 Kcal (2308 kJ) | ||
| Calories from fat | 485.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.94g | 32% | |
|---|---|---|---|
| Cholesterol | 83.52mg | 11% | |
| Sodium | 214.34mg | 3% | |
| Potassium | 164.16mg | 1% | |
| Total Carbs | 13.14g | 2% | |
| Sugars | 1.4g | 2% | |
| Dietary Fiber | 1.74g | 3% | |
| Protein | 7.3g | 6% | |
| Vitamin C | 5.8mg | 4% | |
| Vitamin A | 1.5mg | 20% | |
| Iron | 76.7mg | 165% | |
| Calcium | 178mg | 7% | |
* 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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