13 Ingredients
  • Salt
  • 1 pound fettuccine
  • 3 tablespoons extra-virgin olive oil, 3 turns of the pan
  • 4 cloves garlic, finely chopped
  • 1 small onion, chopped
  • 2 (6-ounce) cans Italian tuna in water or oil, drained
  • 1/2 cup tender sun-dried tomatoes, thinly sliced, available in small pouches in produce department
  • 1/2 cup dry white wine, a couple of turns of the pan
  • 1/2 cup heavy cream, a couple of turns of the pan
  • Black pepper
  • 1/2 cup frozen peas, a couple of handfuls
  • Couple handfuls grated Parmigiano-Reggiano
  • 1 cup fresh basil, about 20 leaves, shredded
Nutrition
791
40% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

41% 26

Saturated

52% 10

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

32% 96

Carbs (net)

- 90

Fiber

24% 6

Sugars

- 8

Sugars, added

- 0

Protein

76% 38

Cholesterol

26% 78

Sodium

32% 760

Calcium

21% 206

Magnesium

27% 114

Potassium

17% 781

Iron

24% 4

Zinc

27% 3

Phosphorus

68% 473

Vitamin A

21% 192

Vitamin C

10% 9

Thiamin (B1)

20% 0

Riboflavin (B2)

21% 0

Niacin (B3)

73% 12

Vitamin B6

44% 1

Folate equivalent (total)

12% 47

Folate (food)

- 47

Folic acid

- 0

Vitamin B12

97% 2

Vitamin D

332% 50

Vitamin E

15% 2

Vitamin K

35% 42

Sugar alcohols

- 0

Water

- 159
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