Fettuccine with Butter (side dish)
"Fettuccine" are flat and narrow strips of durum wheat and eggs, wound into nests when raw. They owe their name to their ribbon-like shape, "fettuccia" being the Italian for ribbon.
Ingredients
| 100 g | fettuccine | ||
| 2 tsp | butter, unsalted | 9 g | |
| 1 pinch | salt [optional] | 0.2 g | |
| ground pepper to taste [optional] |
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
Method
Cook the pasta.
Put the drained fettuccine immediately back in the pasta cooking pot with the butter. Add salt and pepper to taste. Mix well and serve on the warmed plates.
Nutrition Facts Table
per 1 serving (50g)
|
Amount % Daily Value |
|
Calories 200 |
|
Fat 4 g 7 % |
|
Saturated
2.5 g
14 % |
|
Cholesterol 10 mg |
|
Sodium 0 mg 0 % |
|
Carbohydrate 35 g 12 % |
|
Fibre 2 g 7 % |
|
Sugars 1 g |
|
Net Carbs 33 g |
|
Protein 6 g |
|
Vitamin A 3 % |
|
Vitamin C 0 % |
|
Calcium 1 % |
|
Iron 4 % |
Claims
This recipe is :- Source of :
- Phosphorus
- Free :
- Added Sugar, Sodium
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Starches | 2 |
| Fats | ½ |
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