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Creamy Tomato Fettuccine Recipe
Creamy Tomato Fettuccine Recipe photo by Taste of Home

Creamy Tomato Fettuccine Recipe

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"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.
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 2 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Creamy Tomato Fettuccine in Cooking for 2 Winter 2005, p35

Nutritional Facts

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.

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

Reviews for Creamy Tomato Fettuccine(1)

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MY REVIEW
Reviewed Jan. 31, 2010

It was good. The only change I made was to use reduced fat cream cheese.

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