Directions:
- Cook fettuccine according to package directions.
- Bring 3/4 c broth to boil and add all veggies, basil and salt. Return to boil reduce heat and cover 6-8 minutes.
- Mix remaining broth and cornstarch then add to veggies. Cook and stir occasionally 2 minutes removed form heat and add to tomatoes, sour cream, cheese, parsley and fettuccine.
- Mix together and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.46 Kcal (1128 kJ) | ||
| Calories from fat | 61.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.88g | 11% | |
|---|---|---|---|
| Cholesterol | 50.67mg | 17% | |
| Sodium | 609.68mg | 25% | |
| Potassium | 264.17mg | 6% | |
| Total Carbs | 39.6g | 13% | |
| Sugars | 3.36g | 13% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 12.33g | 25% | |
| Vitamin C | 39.9mg | 66% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 207.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 145.28 Kcal (608 kJ) | ||
| Calories from fat | 33.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 11% | |
|---|---|---|---|
| Cholesterol | 27.32mg | 17% | |
| Sodium | 328.71mg | 25% | |
| Potassium | 142.43mg | 6% | |
| Total Carbs | 21.35g | 13% | |
| Sugars | 1.81g | 13% | |
| Dietary Fiber | 1.61g | 12% | |
| Protein | 6.65g | 25% | |
| Vitamin C | 21.5mg | 66% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 9% | |
| Calcium | 112.1mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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