Sun-Dried Tomato Fettuccine with Olives, Pine Nuts & Arugula
- Time
- 30 min
- Serves
- 4
- Style
- Vegan
Ingredients
- 1 (5 oz) pkgbaby arugula
- 10 ozfettuccine pasta
- 2 clovesgarlic
- 1 cupKalamata olives, pitted
- 1lemon
- ½ cupnutritional yeast flakes
- ½ cuppine nuts
- 12sun-dried tomatoes, oil-packed
- black pepper
- crushed red pepper
- extra virgin olive oil
- salt
Cookware
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- stirring spoon
Per serving
- Calories
- 623
- Protein
- 21g
- Carbs
- 68g
- Fat
- 31g
- Fiber
- 8g
- Sodium
- 622mg
Method
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