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Fettuccine with Peas & Leeks with Creamy Romaine Salad

Lighten up your springtime menu with this delicious fettuccine dish featuring peas and leeks. Add a side romaine salad and some Tea Monade to complete the meal. Finish with chocolaty and crunchy Butterfinger brownies. 

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Tea-Monade combines freshly squeezed lemon juice and NESTEA to make a flavorful beverage. This recipe serves 2, but it can be easily scaled to serve more guests. Takes only 5 minutes to prepare.

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recipe

Ingredients:

  • 1 1/2 cups cold water
  • 1/4 cup granular no calorie sweetener (such as SPLENDA) or 4 packets artificial sweetener
  • 1/4 cup freshly squeezed lemon juice (about 1 large lemon)
  • 1 tablespoon NESTEA Unsweetened Instant 100% Tea
  • Ice cubes

Directions:

COMBINE water, sweetener, lemon juice and Nestea in pitcher; stir until tea is dissolved. Serve over ice.

reviews

Review This Recipe
  •  Star(s)

    wonderful quencher

    patti summitt from spartanburg,sc

    Easy to make and is great on these hot days.

  •  Star(s)

    Lemon Tea

    Trish from Craigsville, VA

    This recipe is a good no-calorie substitute for regular lemon tea. It taste really good and is good for the waist line. If you are diabetic or on a diet it is a fantastic, flavorful choice for a cool summer drink.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 2

  • Calories: 10
  • Calories from Fat: 0
  • Total Fat: 0g (0% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 5mg (0% of DV)
  • Carbohydrates: 3g (1% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 1g
  • Protein: 0g
  • Vitamin A: 0% of DV
  • Vitamin C: 25% of DV
  • Calcium: 0% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Add color to your plate with this simple recipe for BUITONI Fettuccine with Peas, Leeks and Thyme. Using fresh or frozen peas and leeks, this understated pasta dish will become your new go-to recipe. Serve with a thin slice of crisp bread.

Another extraordinary recipe from the chefs at Casa Buitoni®.

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recipe

Ingredients:

  • 1 package (9 ounces) BUITONI Refrigerated Fettuccine
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup sliced fresh leek
  • 1/3 cup frozen peas
  • Salt and ground black pepper
  • 2 thyme sprigs, leaves removed and stems discarded
  • 1/4 cup (1 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese

Directions:

PREPARE pasta according to package directions, reserving ½ cup cooking water. While pasta is cooking, prepare leek mixture.

HEAT oil in large skillet over medium-high heat. Add leek; cook, stirring frequently, until softened and golden. Stir in peas; cook for 1 minute or until heated through. Season with salt and pepper.

ADD reserved pasta cooking water, thyme leaves and cheese; stir in gently. Toss pasta with leek mixture. Season with salt and pepper.

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nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 3

  • Calories: 380
  • Calories from Fat: 130
  • Total Fat: 14g (22% of DV)
  • Saturated Fat: 3.5g (18% of DV)
  • Cholesterol: 75mg (25% of DV)
  • Sodium: 280mg (12% of DV)
  • Carbohydrates: 48g (16% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 2g
  • Protein: 15g
  • Vitamin A: 15% of DV
  • Vitamin C: 8% of DV
  • Calcium: 10% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This Creamy Parmesan Romaine salad is great with just about any meal and easy to make, too!

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recipe

Ingredients:

  • 2 slices whole-wheat bread (about 2 ounces total), cut into 1/2-inch cubes
  • 8 cups chopped romaine lettuce
  • 1 cup sliced cucumber
  • 1/2 cup thinly sliced red onion
  • 3 tablespoons Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer
  • 2 tablespoons fat free sour cream
  • 1 1/2 tablespoons light mayonnaise
  • 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 1 1/2 to 2 teaspoons cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions:

PREHEAT oven to 350° F.

PLACE bread cubes in single layer on large baking sheet. Bake for 12 minutes or until lightly golden. Remove from oven; cool completely.

PLACE lettuce, cucumber and onion in large bowl; set aside.

COMBINE Coffee-mate, sour cream, mayonnaise, cheese, vinegar, salt and pepper in small bowl; stir until completely blended. Add to lettuce mixture; toss gently, yet thoroughly, to coat completely. Add bread cubes; toss gently.

reviews

Review This Recipe
  •  Star(s)

    Creamy Parmesan Romaine

    Debby Griffin from Florida

    Excellent! Awesome flavor!

  •  Star(s)

    Yummy

    Deb Gallo from Michigan

    Love the crispy, crunch factor of this bright and yummy salad!

  •  Star(s)

    Not Bad

    Joe Hillen from Texas

    Tried with a combination of whole wheat and rye for the croutons. More flavor.

  •  Star(s)

    beachboy0

    john richmond from home

    just a salad variation. do not consider it recipe. however a good suggestion

  •  Star(s)

    looks great

    Jimmy Yuma from Philippines

    the ingredients are simple but an appetizing mixture of course.

  •  Star(s)

    Very Good

    Melba Barinka from Bradenton, Fl.

    I thought this was very good but I wondered where the garlic was. I didn't see it in the ingredients.

  •  Star(s)

    Fresh

    Krista C from test, IN

    Delicious and fresh!

  •  Star(s)

    DELICIOUS!

    Karlynn from

    I needed to make a double batch. I was gone before I could get a bite. Very Good. Very Easy!


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 110
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 470mg (20% of DV)
  • Carbohydrates: 16g (5% of DV)
  • Dietary Fiber: 4g (15% of DV)
  • Sugars: 4g
  • Protein: 5g
  • Vitamin A: 130% of DV
  • Vitamin C: 50% of DV
  • Calcium: 8% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Topped with chopped Butterfinger candy bar pieces, this classic chocolate brownie adds a festive flair to a celebration. Try cutting each brownie into bite size pieces for a crunchy treat!

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recipe

Ingredients:

  • 1 1/4 cups cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 ounces unsweetened chocolate, chopped
  • 3/4 cup (1 1/2 sticks) butter, cut into pieces
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 22 pieces NESTLÉ BUTTERFINGER BITES Candy, chopped, divided

Directions:

PREHEAT oven to 325° F. Line 13 x 9-inch baking pan with foil.

COMBINE flour, baking powder and salt in large bowl; stir well.

MICROWAVE chocolate and butter in large, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir. Microwave an additional 30 seconds; stir until smooth and melted. Microwave at additional 15-second intervals as needed. Whisk in sugar. Add eggs one at a time, whisking after each addition. Whisk in vanilla extract. Gradually stir in flour mixture. Stir in half of chopped Butterfinger. Spoon into prepared pan.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Cool on wire rack for 5 minutes; sprinkle top with remaining chopped Butterfinger. Cool completely before cutting into 2-inch squares.

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nutrition

Nutrition Facts

Serving Size: 24 brownies

Servings Per Recipe: 24

  • Calories: 210
  • Calories from Fat: 100
  • Total Fat: 11g (17% of DV)
  • Saturated Fat: 7g (33% of DV)
  • Cholesterol: 50mg (17% of DV)
  • Sodium: 100mg (4% of DV)
  • Carbohydrates: 28g (9% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 19g
  • Protein: 3g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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