Fettuccine in Tomato Sauce
by Tarla Dalal
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Added to 198 cookbooks
This recipe has been viewed 20945 times
The oregano-flavoured tomato sauce is the highlight of fettuccine with tomato sauce, not to forget the thoughtful combination of broccoli and baby corn. Take care not to over-cook the broccoli to ensure it is crisp and colourful.
- Heat the butter and olive oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute.
- Add the broccoli, baby corn, tomato purée, cream and milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the fettuccine, oregano and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately.
Nutrient values per serving
|Vitamin A||477.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||17.2 mg|
|Folic Acid||23.3 mcg|
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