• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Eat Well

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Eat Well?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Fettucine with creamy sun-dried tomato sauce, lemon and olives

Fettucine with creamy sun-dried tomato sauce, lemon and olives
( SERVES 4 )

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Fettucine with creamy sun-dried tomato sauce, lemon and olives

No ratings yet

Ingredients

400 g Fettuccine
1 Tbsp Olive oil
2 cloves Garlic
¾ cup Sundried tomatoes, coarsely chopped
2 Lemons, for zest
1 cup Soy milk
1 to taste Salt & freshly ground pepper
½ cup Kalamata olives

Directions

  1. Cook fettucine in plenty of boiling salted water for 8 to 10 minutes or according to packet instructions until just tender to the bite. Drain well.
  2. To make the sauce, heat a large saucepan, add oil and garlic and cook for 30 seconds. Add sun-dried tomatoes, lemon zest (reserving some zest for garnish) and soy milk, and simmer gently for 2 to 3 minutes, stirring continuously until sauce reduces and thickens. Season with salt and pepper to taste.
  3. Add drained pasta to the sauce and mix well to coat. Serve in bowls scattered with olives and extra lemon zest, if desired.
Your rating?
comment

https://www.eatwell.co.nz/recipe/3810/Fettucine-with-creamy-sundried-tomato-sauce-lemon-and-olives/

Collections you may like

Back to school: Winter lunches

Back to school: Winter lunches

Chicken pies

Chicken pies

Oven bakes

Oven bakes

Sponsored Cooking With Oils

Cooking With Oils

Stories you may like

Bistronomy: Napier's hottest new restaurant

Bistronomy: Napier's hottest new restaurant

Catherine Smith
4 bites: TV dinners

4 bites: TV dinners

Warren Elwin
Best of Barcelona 2: Pakta

Best of Barcelona 2: Pakta

Jan Bilton's festive sides and salads

Jan Bilton's festive sides and salads

Jan Bilton

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • The ultimate Kiwi beer batter

    The ultimate Kiwi beer batter

  • Seed crackers (gluten and dairy free)

    Seed crackers (gluten and dairy free)

  • Eskimo lolly cake

    Eskimo lolly cake

  • Apple sponge

    Apple sponge

  • Orange and ginger shortbread

    Orange and ginger shortbread

  • Whitebait fritters

    Whitebait fritters

Receive weekly emails & save favourite recipes

register now

Trending

  • Edible Christmas gift ideas

  • How to avoid burnout this festive season

  • 15 ways with asparagus

  • Video: ever-popular gluten-free seed crackers

  • Annabel Langbein's Christmas party hacks

  • Our favourite fritters and hash cakes

  • Healthy snack ideas

  • Five easy Christmas desserts

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Rich mushroom and rocket fettucine

    Rich mushroom and rocket fettucine

  • Fettuccine pasta with roast chicken

    Fettuccine pasta with roast chicken

  • Rocket Pesto, Pasta & Pumpkin

    Rocket Pesto, Pasta & Pumpkin

  • Country-style meatballs with polenta

    Country-style meatballs with polenta

  • Creamy white wine and mushroom pasta

    Creamy white wine and mushroom pasta

  • Green goodness pasta

    Green goodness pasta

  • Tagliarini with asparagus, feta, chives and cherry tomatoes

    Tagliarini with asparagus, feta, chives and cherry tomatoes

  • Mediterranean stuffed marrow

    Mediterranean stuffed marrow

eatwell.co.nz
  • facebook
  • twitter
  • pinterest
  • Instagram
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top