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Parmesan-Olive Pesto Pasta
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Parmesan-Olive Pesto Pasta

20 Min(s)
20 Min(s) Prep
What You Need
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4 servings
Original recipe yields 4 servings
1 can (6 oz.) pitted black olives, drained
1/4 cup olive oil
4 tsp. lemon juice
2 cloves garlic, peeled
1/2 cup POLLY-O Shredded Parmesan Cheese
1/2 cup finely chopped fresh basil
1 pkg. (9 oz.) refrigerated fettuccine, cooked, drained
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Let's Make It
1
Place olives, oil, lemon juice and garlic in food processor; cover. Process until coarsely pureed. Stir in cheese and basil.
2
Toss with hot pasta.
3
Serve warm. Or, cover and refrigerate until ready to serve.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a mixed green salad for added color and texture.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 21g
27%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 590mg
26%
Total Carbohydrates 39g
14%
Dietary Fibers 3g
11%
Sugars 1g
2%
Protein 13g
26%
Vitamin A
15%
Vitamin C
6%
Calcium
20%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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