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This recipe is a twist on a traditional favorite. Mix up your fettuccine with some pecans! 



  • 2 tablespoons olive oil

  • 1/2 cup dried tomatoes

  • 1/4 cup sherry vinegar

  • 1/2 cup chopped fresh basil

  • 2 tablespoons chopped green onions

  • 1/4 cup diced green pepper

  • 3 tablespoons chopped pecans

  • 1 medium avocado, diced

  • 1-1/4 pounds dried fettuccine

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper


  1. Combine olive oil, dried tomatoes, vinegar, basil, green onions, green pepper, pecans, half the avocado, salt and pepper in a large bowl. Toss well so all ingredients are evenly coated with oil and vinegar.
  2. Cook pasta in boiling water as directed on package, until al dente. Drain pasta and pour into bowl with other ingredients while pasta is hot. Toss all ingredients well. Adjust seasoning if needed. Sprinkle with remaining avocado. Serve immediately.

Serves 8


Nutrition Facts  
Serving Size: About 1/8 of recipe  
Servings per Recipe: 8  
Amount per Serving  
Calories: 365  
  % Daily Value
Total Fat: 10 g 16%
Saturated Fat: 1 g 7%
Cholesterol: 0 mg 0%
Sodium: 212 mg 9%
Carbohydrate: 58 g 19%
Dietary Fiber: 3 g 13%
Protein: 10 g 21%
Vitamin A 6%
Vitamin C 14%
Folacin 9%
Calcium 3%
Iron 20%
Potassium 12%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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