- prep: 15 min
- cook: 15 min
- total: 30 min
Summary
Creamy, spicy, tomato basil pesto sauce made with summer tomatoes, basil pesto, and a touch of red enchilada sauce, then tossed with fettuccine pasta, creamy goat cheese, and melty fontina and mozzarella cheese. Two words, SO GOOD!
Ingredients
- 1 pound dry fettuccine or other long cut pasta
- 1 tablespoon salted butter
- 1 cup basil pesto, homemade or store-bought
- 1 jar (28 ounce) marinara sauce
- 1/3 cup red enchilada sauce
- 1/2 cup oil-packed sun-dried tomatoes, oil drained and chopped
- 4 ounces goat cheese, crumbled ((cream cheese or crème fraîche can be used instead))
- 1 cup cubed fontina cheese
- 1/2 cup canned full fat coconut milk, or heavy cream
- kosher salt and pepper
- 6 ounces fresh mozzarella cheese, torn
- 2 cups fresh cherry tomatoes, halved
- 1/2 cup fresh basil leaves
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 0 % Daily Value *
- Total Fat: 0 g 0%
- Saturated Fat: 0 g 0%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 0 mg 0%
- Calcium: 0 mg 0%
- Potassium: 0 mg 0%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0%
- Zinc: 0 mg 0%
- Total Carbohydrate: 0 g %
- Dietary Fiber: 0 g 0%
- Sugar: 0 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq