xiaoxl/recipe_data huggingface dataset:
Plank Baked Rainbow Trout


Ingredients:
rainbow trout, olive oil, salt, pepper

Directions:
Place the planks into cool water and allow to soak for at least 2 hours and up to overnight.
Preheat the oven to 375 to degrees F.
Brush the trout, inside and out with olive oil.
Season inside and out with salt and pepper.
Place the trout onto the planks belly down and open. Wrap foil around both fish and plank.
Place the planks in oven for approximately 15 to 20 minutes.
Remove from the oven and allow to sit for 5 to 10 minutes before serving as is or deboning and serving.
Zucchini Puffs With Lemon Aioli


Ingredients:
zucchini, mint leaf, eggs, self-raising flour, white wine vinegar, garlic clove, lemon juice, olive oil

Directions:
TO MAKE THE LEMON AIOLI.
Place egg yolks, vinegar, garlic, lemon juice in the bowl of a food processor and process until combined.
Gradually pour in the oil while the motor is still running and process until the mixture is thick and smooth.
TO MAKE THE PUFFS.
Place the zucchini, mint, eggs, flour, salt and pepper in a bowl and stir well to combine.
Heat 1cm of oil in a large non-stick frypan over medium heat.
Add about 2 tablespoonfuls of the mixture and shallow-fry in batches for 1-2 minutes each side or until puffed up and golden.
Serve with lemon aioli.
The Best Tilapia


Ingredients:
brown sugar, cumin, cayenne, seasoning salt, garlic powder

Directions:
Rinse filets and pat semi dry.
Combine rest of ingredients in bowl.
Rub mixture onto filets.
Place in greased pan (if using oven,]bake at 375 for 15mins.
otherwise place on oiled grill rack or in broiler for 3-5 minutes.
Strawberry Rhubarb Sauce


Ingredients:
strawberry, rhubarb, sugar, water

Directions:
Mix all in a medium saucepan.
Cook 10 to 15 minutes under medium heat until rhubarb is tender and sugar is dissolved.
Low-Fat Veggie Soup
Category: soups-stews-and-chili
By MORWEN

A quick and easy low-fat soup you can make with leftovers on a busy day.

Ingredients:
cooking spray
1 large onion, chopped
1  green bell pepper, chopped
2  garlic cloves, chopped
6 stalks celery, chopped
1 teaspoon Italian seasoning
½ teaspoon chili powder
½ teaspoon dried parsley
¼ teaspoon garlic powder  (Optional)
salt and ground black pepper to taste
½ (15 ounce) can sliced carrots, drained
½ (15 ounce) can sliced potatoes, drained
½ (15 ounce) can green beans, drained
½ (11 ounce) can canned corn (such as Green Giant Niblets®), drained
2 (14.5 ounce) cans chicken broth
5 ½ cups water
2 cups tomato puree
¼ cup grated Parmesan cheese

Directions:
Spray a large soup pot with cooking spray, and place over medium heat. Cook the onions, green pepper, garlic, and celery until the onions are translucent, stirring often, about 5 minutes; mix in the Italian seasoning, chili powder, dried parsley, garlic powder, salt and black pepper. Stir in the carrots, potatoes, green beans, and corn, mixing the vegetables with the seasonings, and add chicken broth and water. Bring the soup to a boil, and add tomato puree and Parmesan cheese; return to a boil, lower heat to a simmer, and cook until the green peppers, onions, and celery are tender, about 15 more minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 94.4
Fat: 1.1 g
Saturated fat: 0.5 g
Carbohydrates: 18.7 g
Sugars: 5.9 g
Dietary fiber: 4.1 g
Protein: 3.8 g
Cholesterol: 2.2 mg
Sodium: 521.2 mg
Kanafeh or Kunafa or Kanafi


Ingredients:
phyllo dough, butter, whole milk ricotta cheese, light cream cheese, sugar, water, fresh lemon juice, rose water

Directions:
Make Syrup first:
Bring water and sugar to a boil, reduce heat.
Add lemon juice and rose water (optional].
Simmer until all sugar is dissolved, about 5-10min.
Set aside to cool.
Kanafi:
Preheat oven to 350°F.
Drain ricotta of excess liquid and mix with other cheese.
Remove shredded phyllo dough from box and loosen shreds in a large bowl.
Toss the shreds with melted butter to coat evenly.
Arrange half of the buttered dough evenly on a 9X13 pan or baking dish.
Spoon cheese mixture on top in an even layer.
Place the remaining dough on top and press lightly with hands.
Cover with foil and bake 30 min at 350°F.
Remove foil and bake an additional 30 min or until crisp and golden .
Serve warm or room temp with lemon syrup.
Walnut and Fig Tapenade With Goat Cheese


Ingredients:
kalamata olive, extra virgin olive oil, calimyrna fig, water, fresh thyme, capers, walnuts, walnuts, walnut halves, fresh thyme sprig

Directions:
Combine chopped figs and 1/3 cup water in heavy saucepan.
Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes.
Transfer to medium bowl.
Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme.
Season tapenade to taste with salt and pepper.*.
Cover and refrigerate.
Bring to room temperature before serving.
*This dish can be prepared 2 days in advance.
Arrange overlapping cheese rounds in the center of a medium platter.
Stir chopped walnuts into tapenade and place in center of cheese circle.
Garnish with walnut HALVES and thyme sprigs.
Serve with great crackers.
Sylvia's Easy Steak & Gravy


Ingredients:
character(0]

Directions:
Place steak in baking pan.
Cover with cream of mushroom soup and sprinkle onion soup mix on top.
Cover with foil and bake at 350 degrees for 45 minutes.
(No peeking].
Greek Yogurt Egg Salad Sandwich
Category: main-dish
By KelseyP

Greek yogurt replaces mayonnaise in this simple egg salad sandwich meaning fewer calories and less fat.

Ingredients:
2 large eggs
2 tablespoons plain low-fat Greek yogurt
1 tablespoon mustard, or to taste
3  cherry tomatoes, diced
1 tablespoon chopped fresh chives, or to taste
2 teaspoons lemon juice
1 teaspoon chopped fresh dill, or to taste
1 pinch garlic powder, or to taste
sea salt and ground black pepper to taste
¼ cup baby spinach, or to taste
2 slices whole grain bread, toasted

Directions:
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and place in the refrigerator until cold, about 30 minutes. Peel the shells off the eggs. Take the yolk from 1 egg and discard. Chop remaining yolk and both egg whites into small bits, leaving it chunky to add texture; place in a bowl. Add Greek yogurt and mustard; mix well. Mix in cherry tomatoes and chives, then mix in lemon juice. Season with dill, garlic powder, sea salt, and pepper. Put egg salad on a slice of toasted bread. Add spinach and put the other piece of bread on top.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr
Yields: 1 sandwich

Calories: 329.2
Fat: 13.6 g
Saturated fat: 4.1 g
Carbohydrates: 29.7 g
Sugars: 5.9 g
Dietary fiber: 5.3 g
Protein: 23.6 g
Cholesterol: 373.4 mg
Sodium: 874 mg
Sweet Potato Kale Soup


Ingredients:
sweet potato, onion, garlic cloves, kale, reduced-sodium navy beans, pepper

Directions:
Prepare sweet potato, onion and garlic and put in large soup pot.
Remove the center stem from the kale and discard. Wash and chop kale leaves and add to soup pot. If you don't know how to remove the stems from kale, Google: remove kale stems.
Add beans, broth and pepper to soup pot.
Bring soup to a boil then reduce to a simmer. Cook until potatoes are soft (about 20 min].
Puree soup with an immersion blender. Stop while still chunky, do not over blend.
Tiny Tarts With Pecan or Pumpkin Filling


Ingredients:
margarine, butter, cream cheese, all-purpose flour, egg, brown sugar, margarine, butter, pecans, egg, canned pumpkin, sugar, milk, pumpkin pie spice

Directions:
Tarts:.
In a mixing bowl, beat margarine or butter and cream cheese until thoroughly blended. Stir in flour. Roll rounded-teaspoonsbul of dough into balls. Press evenly into the bottom and up the sides of mini-muffin cups.
Fill each pastry with 1 heaping teaspoon of desired filling.
Filling:.
In a small mixing bowl, beat ingredients together until mixed well.
Bake at 325 degree for 25-30 minutes or until pastry is golden and filling is puffed.
Cool slightly in pan
Remove from cups and cool completely on a wire rack.
Sweet Potato & Bacon Quiche


Ingredients:
frozen puff pastry, sweet potatoes, olive oil, bacon, eggs, dried sage, fresh ground pepper

Directions:
Preheat oven to 180°C.
Lightly grease 26cm flan tin and line with rolled out pastry.
Toss sweet potato in olive oil and roast in baking dish for 15 mins until soft. Cool.
Fry Bacon until crisp.
Evenly spread sweet potato and bacon over flan base.
Sprinkle with cheese.
Sprinkle with sage.
Lightly beat eggs, add cream and beat together.
Add pepper to taste.
Gently pour over sweet potato etc, in flan base.
Cook in oven 180C for 40-45 minutes.
Stand for 5 minutes before serving.
Spaghetti With Creamy Tomato and Goat Cheese Sauce


Ingredients:
olive oil, garlic clove, tomatoes, spaghetti, parsley, black pepper

Directions:
Heat oil in skillet; stir in garlic and saute for 1 minute.
Add tomatoes and simmer until reduced to a thick mixture, about 10 minutes.
Meanwhile, cook the spaghetti in plenty of boiling water, 7-10 minutes.
Add the goat cheese to the tomato sauce; heat, stirring, over low heat until fairly smooth.
Toss the hot pasta with the tomato sauce, parsley and black pepper.
Mango Grenadine Shake


Ingredients:
milk, mango ice cream, fresh mango

Directions:
Blend milk and half the quantity of the ice-cream., Add pineapple and 4 mango pieces., Take 2 tall glasses., Pour grenadine syrup in them., Add 2 slices of fresh mango to each glass., Pour prepared milkshake into the glasses., Top off with a scoop of the remaining ice-cream., Serve chilled.
Bacon and Cheese Egg Crepes


Ingredients:
egg substitute, black pepper, olive oil flavored cooking spray, Canadian bacon, part-skim mozzarella cheese, tomatoes

Directions:
Preheat broiler.
Prepare a baking sheet by lining with aluminum foil and set aside.
In medium bowl, mix egg substitute with pepper to taste. Heat a medium-size nonstick skillet on medium-high heat. Spray with olive oil spray and pour in ½ cup of the egg substitute allowing it to spread to form a thin layer. Cook 2 minutes. Flip and cook 1 more minute.
Transfer crepe to prepared baking sheet.
Make second crepe by repeating the process with second half of egg mixture.
Sprinkle bacon and cheese over crepes. Fold over once and place under broiler about 10 inches from heat. Broil 2 minutes or until cheese melts.
Carefully slide onto serving plates, placing sliced tomatoes on the side and serve.
Enjoy!
Quick and Easy Fettuccini "alfredo" With Veggies


Ingredients:
fettuccine, garlic cloves, soymilk, cornstarch, olive oil

Directions:
Mince garlic. Add oil and garlic to sauce pan and cook on low heat until garlic is fairly soft.
Add soy milk to pan and quickly mix in corn starch before soy milk heats up (it will be difficult/impossible to mix in once it does]. Season to taste.I usually add about 1/2 teaspoon salt, 3 pinches of fresh black pepper, and sometimes a few shakes of Mrs. Dash or vegetarian low sodium poultry seasoning. Stir constantly until thickened to desired consistency.
Add veggies and serve on top of cooked pasta.
Greek Veggie Pita Sandwich


Ingredients:
onion, bell pepper, fresh spinach, cherry tomatoes, salt, pepper, oregano, garlic powder, red pepper flakes

Directions:
"In a small dish, combine yogurt with salt, pepper, oregano and garlic powder (season to taste].  For some added spice, add red pepper flakes.  In a skillet sprayed with no-cal cooking spray, cook onions and peppers over medium heat for 5 - 7 minutes. Add spinach and tomatoes, and cook until spinach leaves have lost their volume.  Remove from heat, and mix veggies with yogurt sauce.  Cut pita in half (toast if desired] and stuff with veggie mix."
Veggie Omelet


Ingredients:
onion, chopped tomato, white potato

Directions:
Prepare your veggie burger however you like it (microwave it, bake it, sautee it] and then cut it into small squares.
Turn the oven to low broil to let it warm up.
Take your 1/2 a white potato and chop it up in small chuncks. Put it into a pan and dress it with about half the cup of vegetable or olive oil. Sprinkle half of the breadcrumbs on the potatoes. Sprinkle half of the soy cheese on top and stick it in the oven for about 7 minutes.
When they are done, take them out to let them cool while you start the eggs.
Prepare a pan with the rest of the vegetable/olive oil (you may use a little less].
Scramble all of the egg whites in a bowl. Add the minced onion, roasted garlic and herb seasoning, and chopped tomato.
When you start to see the ends become a solid while, add the chopped veggie burger, chopped potato bake, the rest of the breadcrumbs, and the rest of the soy cheese to the omlet.
When the entire eggs white omlet looks solid white, using a spatula, flip it ontop of itself to make your omlet.
Take your omlet out of the pan (and make sure everythings off].
If you wish, add a few more totmatoes on top or ketchup or whatever other condiment you would like to dress it up. Enjoy this delicious and healthy breakfast meal!
Pork & Shrimp Spring Roll With Peanut Sauce


Ingredients:
shallot, garlic cloves, fish sauce, sugar, black pepper, olive oil, rice paper sheets, shrimp, cucumber, romaine lettuce, mint leaves, fresh cilantro stems, Thai basil, carrot, garlic cloves, tomato paste, white sugar, peanut butter, hoisin sauce, unsalted dry roasted peanuts, chili pepper, sriracha sauce

Directions:
Place the pork tenderloin in a bowl with the shallot, garlic, fish sauce, sugar, black pepper, and oil, if using, and turn to coat. Cover with plastic wrap and marinate, turning occasionally, at least 1 hour and up to overnight in the refrigerator.
Preheat a grill to high. Grill the tenderloin, turning occasionally, until just cooked through and an instant-read thermometer registers an internal temperature of 145 degrees F. Transfer tenderloin to a plate and set aside to cool to room temperature before proceeding. Once cooled, slice tenderloin into 1/8-inch thick slices and set aside, covered and refrigerated, until you are ready to assemble the spring rolls.
Prepare the rice vermicelli according to package directions and strain in a colander. Run under cold running water until cool and set aside to drain.
Assemble the rolls 1 at a time: Dip 1 spring roll wrapper into lukewarm water and quickly transfer to a clean kitchen towel. (Wrapper will soften within seconds.] Lay 4 shrimp halves in a horizontal line across the center of each wrapper and top with a few tablespoons of cooked (well-drained] vermicelli. Top the vermicelli with 1 or 2 slices of cucumber, 2 tablespoons or so of the shredded romaine, 4 mint leaves, 2 sprigs of cilantro, and 4 basil leaves. Place a few sticks of carrot julienne along the top of the filling ingredients and top with 2 slices of pork. Carefully pull the lower edge of the wrapper up and over the filling. Fold the 2 sides inward over the filling and press to seal. Work carefully so as not to tear the wrapper. Once both sides are folded inward over the filling, roll the spring roll upwards so that the filling is tightly contained and roll up to seal. Set the spring roll aside on a plate, covered with a damp paper towel or damp clean kitchen towel. Repeat with the remaining wrappers and filling. Once you have assembled all of the spring rolls, serve them immediately – either at room temperature or slightly chilled, with the Peanut Sauce on the side for dipping.
Directions for Peanut Sauce: Heat the oil in a small saucepan and, when hot, add the garlic, chile paste, and tomato paste, and cook until garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the peanuts, sliced chiles and optional hot sauce.
May be served warm or at room temperature.
Yield: about 1 1/4 cups.
Vegemite Damper


Ingredients:
self raising flour, salt, baking powder, bicarbonate of soda, sugar, vegemite, milk, beer

Directions:
Sieve the flour, salt, baking powder and bicarb into a bowl. Add the sugar and mix well.
Dissolve the Vegemite in the milk in a saucepan over a low heat - or this can be mixed in the microwave-.
Stir the dissolved Vegemite/milk mixture and some of the beer into the mixture until a pliable dough is formed. Turn out onto a floured surface and roll into a round shape.
Place on a greased oven tray, moisten the top with water and sprinkle with grated cheese if you wish.
Using a knife, score lines about 1cm deep on top of damper to divide into 6.
Bake in a hot oven for 25-30 minutes.
Cherry-Raspberry Pie
Category: desserts
By Mama Fresh

Old fashioned summer pie with cherries and raspberries.

Ingredients:
3 cups all-purpose flour
1 ¼ cups cold lard
5 tablespoons ice water
1  egg
1 teaspoon white vinegar
1 teaspoon salt
1 ½ cups white sugar
3 tablespoons quick-cooking tapioca
2 cups fresh raspberries
2 cups fresh tart cherries, pitted
1 teaspoon lemon juice
¼ teaspoon almond extract
1  egg, beaten
3 teaspoons heavy cream
1 tablespoon coarse sugar, or to taste

Directions:
Pour flour into a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour mixture and mix until well combined. Divide pastry into halves, wrap in plastic, and chill for at least 1 hour. Combine 1 1/2 cups sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie plate. Roll out half the pastry to fit the pie plate. Place bottom crust in the pie plate. Roll the top crust into a 10-inch circle and cut it into 1/2-inch strips using a sharp paring knife or pastry wheel. Pour fruit filling into pie plate. Moisten the rim of the bottom crust with a small amount of water. Start with the longest strips and lay the first 2 in an 'X' in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust. Stir together egg and cream in a small bowl. Brush lattice with egg mixture and sprinkle with coarse sugar. Bake in the preheated oven for 1 hour. Remove from oven and cool on a wire rack.

Prep time: 40 mins
Cook time: 1 hr
Total time: 3 hrs 40 mins
Yields: 8 servings

Calories: 690.7
Fat: 34.9 g
Saturated fat: 13.5 g
Carbohydrates: 88.3 g
Sugars: 45.9 g
Dietary fiber: 4.2 g
Protein: 7.1 g
Cholesterol: 76.7 mg
Sodium: 309.1 mg
Coriander Pork (Afelia)


Ingredients:
coriander powder, olive oil, soy sauce, garlic clove, cinnamon, rose wine, green coriander

Directions:
Mix the pork fillet cubes with 100 gram rose wine, coriander powder, cinnamon, garlic, olive oil and soy sauce.
Marinate for at least 8 hours.
Take the meat out of the marinade and make it dry.
Stir fry for 15 minutes until the meat is nice and brown.
Add the marinade and the rest of the wine,
Boil on high heat until the liquid has evaporated,.
Decorate with green coriander.
Grandma's Creamy Potato Salad
Category: salad
By Frank David

This potato salad is just like Grandma's.

Ingredients:
1 ½ pounds red potatoes, peeled
1 ½ cups mayonnaise
1 cup chopped celery
½ cup chopped onion
1 tablespoon white vinegar
1 tablespoon prepared yellow mustard
1 teaspoon salt
¼ teaspoon ground black pepper
4  hard-cooked eggs, chopped
1 teaspoon paprika, or to taste  (Optional)

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes. Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 538.1
Fat: 47.6 g
Saturated fat: 7.7 g
Carbohydrates: 22.5 g
Sugars: 3.1 g
Dietary fiber: 2.7 g
Protein: 7.3 g
Cholesterol: 162.2 mg
Sodium: 794.6 mg
Czech Pastry Call Kolacky


Ingredients:
butter, cream cheese, salt, sugar, all-purpose flour

Directions:
Let butter and cream cheese soften in a bowl.
When very soft mix together.
Add salt and sugar.
Add flour last and mix by hand. To get dough to the consistency of pie dough.
Put the dough in wax paper in the refrigerator overnight.
If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
Then take it out and divide it into 3 parts.
Take 1 part of the dough and put it on a floured table. Flatten the dough to a  1/8 of inch thick.
Then take a small juice glass and cut round circle in the dough. (Put some flour on the rim of the glass if the dough starts to stick]. Take your thumb and make a dent in the middle of the dough. Fill it with apricot or any jam.
Bake at 350 for about 15-20 minutes or until lightly brown.
Creamsicle Martini


Ingredients:
vanilla vodka, sugar

Directions:
Place first 3 ingredients in a cocktail shaker with ice. Cover with lid and shake well till chilled. Dip rim of 1 martini glass in orange liqueur; dip in sugar to coat. Strain the vodka mixture into prepared glass. Serve.
**This recipe was tested with Absolute Vanilla Vodka.
Herb Dressing


Ingredients:
egg, white wine vinegar, fresh herb, olive oil

Directions:
process egg, mustard, vinegar and herbs until well blended.
Add oil in a slow steady stream while the motor is running and blend to a creamy consistency.
season to taste.
Porketta Roast
Category: main-dish
By Dee

A spicy, tasty and extremely moist boneless pork roast. This recipe uses a dry rub combination that you rub on the meat before you roast it. The rub includes dill seed, fennel seed, oregano, lemon pepper, garlic and onion powder.

Ingredients:
1 tablespoon dill seed
1 tablespoon fennel seed
1 teaspoon dried oregano
1 teaspoon lemon pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
4 pounds boneless pork roast

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a small bowl, combine the dill seed, fennel seed, oregano, lemon pepper, onion powder and garlic powder. Mix well and apply to the roast. Place roast in a 10x15 inch roasting pan. Bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 4 to 6 servings

Calories: 398.8
Fat: 24.4 g
Saturated fat: 8.8 g
Carbohydrates: 1.8 g
Sugars: 0.1 g
Dietary fiber: 0.9 g
Protein: 40.7 g
Cholesterol: 130.1 mg
Sodium: 174.7 mg
Lemon Buttermilk Pound Cake


Ingredients:
margarine, butter, eggs, buttermilk, cake flour, baking soda, sugar, lemon rind, lemon juice, vanilla extract

Directions:
Sift together flour baking soda.
Put butter and sugar into mixing bowl, beat until light and fluffy.
Add in eggs one by one.
(mixture may look a little curdled] Add in buttermilk alternatively with flour mixture.
Add in vanilla,lemon peel and lemon juice.
Pour into greased 12" baking pan, Bake for 45 minute.
or until toothpick inserted comes out clean.
Simple Pesto Pasta
Category: world-cuisine
By MOMof5

Simply noodles with a pesto and butter sauce. You could add chopped cooked chicken or shrimp to make a fuller meal.

Ingredients:
½ (16 ounce) box dry fettuccine pasta
¼ cup butter, or to taste
3 tablespoons minced garlic
¼ cup pesto

Directions:
Bring a pot of lightly salted water to a rolling boil; cook the fettuccini at a boil until cooked through yet firm to the bite, about 8 minutes; drain. Transfer the fettuccini to a bowl. Melt the butter in a saucepan over medium heat. Cook the garlic and pesto in the melted butter until warmed, 2 to 3 minutes; pour over the fettuccini and toss to coat.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 392
Fat: 19.9 g
Saturated fat: 9.5 g
Carbohydrates: 44.4 g
Sugars: 2 g
Dietary fiber: 2.5 g
Protein: 10.9 g
Cholesterol: 35.5 mg
Sodium: 204.7 mg