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Ingredientes
- 1 c. Cream or possibly half-and-half
- 1/2 c. Tightly packed fresh basil leaves minced
- 1/4 tsp Salt
- 1/8 tsp Freshly-grnd white pepper
- 3/4 c. Coarsely-minced natural Calif pistachios divided
- 1/2 c. Julienned carrots, 1 1/2" by 1/4" strips
- 1/2 c. Julienned zucchini, 1 1/2" by 1/4" strips
- 1/2 lb Cooked fettucine
Direcciones
- Combine cream, basil, salt, and pepper in 4-cop glass measure. Place in microwave; cook on medium (50% power) 15 min or possibly till mix is thickened and slightly reduced. Remove from oven; stir in 1/2 c. pistachios and set aside. Place 2 connected white paper towels on counter. Spoon carrots and zucchini directly over perforation in center. Fold over both sides and the ends to enclose vegetables. Place on microwave-safe plate, perforated side up. Pour 1/4 c. water over towel to moisten. Place in microwave; cook on high 2 min. Carefully pull open perforation. Add in carrots and zucchini to cream sauce. Spoon over warm cooked pasta and sprinkle with remaining pistachios. Serve immediately.
- This recipe yields 2 servings.
- Serving Suggestion: For a heartier entree, add in 1 c. diced cooked chicken or possibly 1/4 lb. cooked shrimp or possibly scallops to cream sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 2 servings | |
| Calories 250 | |
| Calories from Fat 205 | 82% |
| Total Fat 23.29g | 29% |
| Saturated Fat 14.45g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 361mg | 15% |
| Potassium 315mg | 9% |
| Total Carbs 8.11g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.03g | 1% |
| Protein 3.86g | 6% |
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