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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bake meatballs as directed on package or in recipe. Set aside. | 2. Cook fettuccine as directed on package. Drain and set aside. | 3. Meanwhile, in large skillet cook bell pepper and onion stir fry as directed on package, about 7-9 minutes. | 4. When cooked, stir in meatballs, cooked and drained fettuccine, pesto, and half and half. | 5. Cook over medium heat for a few minutes, stirring constantly, until mixture is hot. | 6. NOTE:. | 7. You can subsititute fresh pepper & onion, and any other ingredients. if you choose. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
meatball	1	lb	cooked	1296.5363	36.5387	65.2801	100.6856
fettuccine pasta	12	ounces		302.6	0.0	67.32	1.7
bell pepper	16	ounces		302.6	0.0	67.32	1.7
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
pesto sauce	12	ounces	refrigerated	1422.0105	34.3256	33.4411	127.9129
half	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.