Fettuccine Sun Salad
Save to BigOven 
June 27, 2014
Persons
6
Serving Size
6
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
Fettuccine Sun Salad
- 1/2 cup cooking oil
- 1/3 cup white wine vinegar
- 1/4 cup grated Parmesan cheese
- 4 sun-dried tomatoes*
- 2 large garlic cloves
- 1 1/2 teaspoons basil leaves, crushed
- 1/8 teaspoon ground red pepper
- 8 ounces spinach fettuccine, cooked and drained
- 4 plum tomatoes, seeded and diced
- 1 medium zucchini, halved and sliced
- 1 cup (4 oz.) shredded mozzarella cheese
- 6 hard-cooked eggs, wedged
Instructions
- Put first seven ingredients in blender container. Cover and blend until smooth.
- Pour into large bowl. Add fettuccine, tomatoes, zucchini, and cheese. Toss until evenly coated with dressing. Add eggs and toss gently.
- Cover and chill to blend flavors.
- *Reconstitute dried tomatoes as indicated on package OR drain tomatoes packed in oil.
- (Cooking times are for approximate time to cook pasta and boil eggs).
- Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Fettuccine Sun Salad
Serves: 6
| Amount Per Serving: 6 | ||
|---|---|---|
| Calories | 468.56 kcal | |
| % Daily Value* | ||
| Total Fat 29.47 g | 45.3% | |
| Saturated Fat 6.75 g | 33.8% | |
| Trans Fat 0.07 g | ||
| Cholesterol 170.23 mg | 56.7% | |
| Sodium 279.84 mg | 11.7% | |
| Total Carbohydrate 33.27 g | 11.1% | |
| Dietary Fiber 2.23 g | 8.9% | |
| Sugars 4.13 g | ||
| Protein 17.32 g | ||
| Vitamin A 14.59 % | Vitamin C 14.06 % | |
| Calcium 22.48 % | Iron 8.03 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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