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Tomato Basil Fettuccine Recipe

Tomato Basil Fettuccine Recipe photo by Taste of Home

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"The first time I tried this creamy pasta dish, my husband gave it a 'gold star' rating," notes Martha Hightower from Greenville, North Carolina. "I sometimes add chopped cooked chicken."

This recipe is:

Quick

Diabetic Friendly

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Tomato Basil Fettuccine Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

25 25

Ingredients

8 ounces uncooked fettuccine
1/4 cup chopped onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon butter
1 can (14-1/2 ounces) 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

Cook fettuccine according to package directions. 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.
Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat. Yield: 4 servings.

Nutritional Analysis: One serving equals 236 calories, 5 g fat (2 g saturated fat), 11 mg cholesterol, 507 mg sodium, 40 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

Originally published as Tomato Basil Fettuccine in Taste of Home December/January 2002, p16

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Tomato Basil Fettuccine

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(1-1) of 1 reviews

Reviewed on Apr. 30, 2012 by FACSteacher

I've made this recipe for years and it really is so quick and easy! Sometimes I'll grill a chicken breast and cut it up to put in before serving. Love this dish!