Ingredients15 m servings 392 cals
- 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.
Per Serving: 392 calories; 19.9 g fat; 44.4 g carbohydrates; 10.9 g protein; 36 mg cholesterol; 205 mg sodium. Full nutrition
ReviewsRead all reviews 23
This "simple pesto pasta" can be made even more simple. First, since there is already garlic in the pesto I saw no need to add more, let alone 3 T. for a half pound of pasta! Second, I saved m...
This was a wonderful side dish with chicken, but could easily be a main course. I didn't have fettuccine on hand, so I used wheat spaghetti. I did use about 1/2 the butter which worked out well....
Loved it! I make my own pesto and it was great in this recipe. I used a little extra butter and a little extra garlic Yum yum.
Quick and easy way to use up pesto. Served with a grilled chicken breast on top to make a simple pasta dinner.
I made the spinach almond pesto from the website and perhaps used more than the 1/2 cup given. Also, I topped my pasta with well sauted onions, corn and red bell pepper with salt and cider vineg...
I like recipes that are easy and good, and this surely is. I added a couple tablespoons of fat free sour cream for creamy pesto sauce, and served with rotini pasta. Thanks MOMof5.
Simple and Delicious. I used garlic butter for an even more garlic-y taste.
This recipe worked out very well, was delicious! I added a half teaspoon of granular garlic to the sauce, and a teaspoon of chicken bullion, after reading a review on being bland. This definitel...