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Ingredientes
- 1 lb Fettuccine, cook al dente, drain
- 8 ounce Oil-pk sun-dry tomatoes, cut into slivers lengthwise reserve oil
- 1/3 c. Extra virgin olive oil liquid removed from dry tomatoes
- 1 c. Pitted black olives, halve
- 1 c. Basil leaves, pk loosely or possibly
- 2 Tbsp. Dry basil
- 1 Tbsp. Lemon peel, grated
- 2 cl Garlic, chopped
- 1/4 tsp Grnd black pepper
- 3/4 lb Moizzarella cheese, shred or possibly Swiss or possibly Jack
Direcciones
- Combine all ingredients except pasta. Toss sauce with pasta and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 6 servings | |
| Calories 708 | |
| Calories from Fat 440 | 62% |
| Total Fat 49.17g | 61% |
| Saturated Fat 6.84g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 184mg | 5% |
| Total Carbs 57.04g | 15% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.08g | 1% |
| Protein 10.04g | 16% |
