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Ingredientes
- 8 ounce uncooked fettuccine
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. pine nuts
- 1 x garlic clove chopped
- 1/4 lb asparagus trimmed, and sliced into 2" pcs
- 2 c. surimi seafood
- 1/4 c. ripe olives sliced
- 1/2 tsp oregano
- 3/4 c. mascarpone (fresh Italian cheese) see * Note Freshly-grated Parmesan cheese
Direcciones
- * Note: If mascarpone is too thick, stir in a little cream.
- Cook fettuccine in three qts boiling salted water till "al dente". Drain well and set aside in hot place. Toss with 1 Tbsp. extra virgin olive oil to keep noodles separated.
- Heat remaining extra virgin olive oil in skillet and set aside. Add in asparagus to skillet with 2 Tbsp. water. Cover and cook for 2 to 3 min or possibly till tender-crisp. Add in Surimi, tomatoes, olives and oregano. Cook 1 to 2 min longer or possibly till all ingredients are heated through.
- Combine nuts, garlic and surimi mix with fettuccine. Mix lightly. Spoon mascarone over fettuccine and mix again. Serve with Parmesan cheese.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 4 servings | |
| Calories 564 | |
| Calories from Fat 341 | 60% |
| Total Fat 38.26g | 48% |
| Saturated Fat 11.52g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 144mg | 6% |
| Potassium 241mg | 7% |
| Total Carbs 45.41g | 12% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.32g | 2% |
| Protein 10.8g | 17% |
