These Carbs Don't Count
June 7, 2025
This Sundried Tomato Cream Fettuccine is a vibrant, velvety pasta that’s bursting with flavor. Butter and garlic form the aromatic base, followed by deeply savory sundried tomatoes and a splash of broth. Heavy cream and tomato paste create a luscious pink sauce, while Parmesan and mozzarella add gooey richness. Fresh basil and a final layer of cheese bring the dish together into a cheesy, herbaceous masterpiece.
$4.30 / Serving 
Estimated Price / Serving
21 Ingredients
MEDIUM
Instructions
1
|
Cook fettuccine in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
2
|
In a pan over medium heat, melt butter with olive oil. Add minced garlic and cook until fragrant.
3
|
Add sundried tomatoes and cook for 2–3 minutes. Pour in broth and stir.
4
|
Add heavy cream and bring to a simmer. Stir in tomato paste until fully combined.
5
|
Season with salt, pepper, garlic powder, onion powder, paprika, and parsley.
6
|
Stir in 3/4 cup Parmesan and 3/4 cup mozzarella until melted and creamy.
7
|
Mix in cooked pasta, adding reserved pasta water as needed for consistency.
8
|
Add chopped basil and additional Parmesan and mozzarella. Mix well.
9
|
Serve topped with more cheese and fresh basil.
71.55 g
Carbs
113.68 g
Fat
48.46 g
Protein
1469.93 kcal
Calories
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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Sundried Tomato Cream Fettuccine
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