Creamy Tomato Fettuccine Recipe

Creamy Tomato Fettuccine Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

"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.

[X]

Rate Creamy Tomato Fettuccine Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Creamy Tomato Fettuccine Recipe

Prep: 20 min. Cook: 40 min.

Yield: 2 Servings

20 40 60

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.

Nutritional Analysis: One serving: 1 cup sauce with 1 cup pasta (prepared with reduced-fat cream cheese) equals 360 calories, 12 g fat (5 g saturated fat), 19 mg cholesterol, 420 mg sodium, 51 g carbohydrate, 5 g fiber, 14 g protein.

Originally published as Creamy Tomato Fettuccine in Cooking for 2 Winter 2005, p35