Tomato Basil Fettuccine
Andrea
My favorite dish to make because it is easy and quick to cook!
ingredients
- 8 ounces uncooked fettuccine
- 1/4 cup chopped onion
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon butter or stick margarine
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 teaspoon salt
- 1/3 cup fat-free evaporated milk
- 1/4 cup chopped fresh basil
- 2 tablespoons grated Parmesan cheese
directions
- 1
Cook fettuccine according to package directions.
- 2
Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated.
- 3
Remove from the heat; let stand for 1 minute.
- 4
Gradually whisk in milk. Drain fettuccine and place in a large bowl.
- 5
Add the basil, Parmesan cheese and tomato mixture; toss to coat.
- 6
Suggestions:
- 7
To reduce the dish’s heat, you can replace the red pepper flakes with chopped red pepper, but if you eliminate the red pepper, you will lose a dimension of flavor.
- 8
Fresh basil really MAKES this dish, but if none is available, dried basil works as a substitute.
- 9
You can add chicken and spinach when feeling creative.
notes
236 calories, 5 g fat (2 g saturated fat), 11 mg cholesterol, 507 mg sodium, 40 g carbohydrate, 3 g fiber, 10 g protein
Source: Andrea Zimmermann
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