Creamy Tomato Fettuccine Recipe

Nutrition Facts

  • One serving:
  • : 1 cup sauce with 1 cup pasta (prepared with reduced-fat cream cheese)
  • Calories:
  • 360
  • Fat:
  • 12 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 19 mg
  • Sodium:
  • 420 mg
  • Carbohydrate:
  • 51 g
  • Fiber:
  • 5 g
  • Protein:
  • 14 g


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Creamy Tomato Fettuccine

Cooking for 2 - try a FREE ISSUE today!

"I love to serve fresh garlic toast and a tossed salad with this saucy pasta," writes Katie Sloan from Charlotte, North Carolina. "For a heartier dish, just add some chicken," she suggests.

SERVINGS: 2

CATEGORY: Main Dish

METHOD:

TIME: Prep: 20 min. Cook: 40 min.

Ingredients:

  • 1/2 pound ripe plum tomatoes, peeled and chopped
  • 3 tablespoons marsala wine or 2 tablespoons chicken broth plus 1 tablespoon white grape juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 ounces uncooked fettuccine
  • 3/4 cup sliced fresh mushrooms
  • 1/2 small onion, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1-1/2 ounces cream cheese, cubed and softened
  • 2 tablespoons grated Parmesan cheese

Directions:

In small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook fettuccine according to package directions.
    In a skillet, saute mushrooms and onion in oil until tender. Add garlic; saute 1 minute longer. Stir cream cheese into tomato mixture until cream cheese is melted. Add mushroom mixture. Drain fettuccine; top with sauce and Parmesan cheese. Yield: 2 servings.


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