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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 4 c. thinly sliced onions (about 1 lb.)
- 1/4 tsp salt
- 12 ounce fettuccine
- 1/4 c. sliced black olives
Direcciones
- Heat oil in a large nonstick skillet over medium-low. Add in onions and cook 20 to 25 min, or possibly till tender and lightly browned. Add in salt and cook 15 to 20 min more. Meanwhile, cook fettuccine according to directions; drain. Spoon pasta back into pot; add in onions and toss. Spoon onto a large serving platter and top with olives.
- Start to Finish Time:"0:35"
- NOTES : Kristin notes: I think 12 ounce of fettuccine is pretty skimpy for 6 servings. It would be more like 4 in our family. I'd reduce the extra virgin olive oil too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 6 servings | |
| Calories 357 | |
| Calories from Fat 129 | 36% |
| Total Fat 14.43g | 18% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 103mg | 4% |
| Potassium 227mg | 6% |
| Total Carbs 48.78g | 13% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.44g | 3% |
| Protein 8.15g | 13% |
