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Creamy Tomato Parmesan Fettuccini

 Creamy Tomato Parmesan Fettuccini
“In Hawaii, I enjoyed a wonderful fettuccine dish that was served with a secret sauce,” recalls Darlene Brenden of Salem, Oregon. “When I asked about the sauce, I was told how to make this great recipe. I can whip it up in minutes.”
4 ServingsPrep/Total Time: 20 min.


  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1/2 cup heavy whipping cream
  • 1/4 cup minced fresh parsley
  • 1-1/2 teaspoons minced fresh basil
  • 4 cups hot cooked fettuccine
  • 1/3 cup grated Parmesan cheese


  • In a large saucepan, bring tomatoes to a boil. Reduce heat. Stir in
  • the cream, parsley and basil; heat through. Toss with fettuccine;
  • sprinkle with Parmesan cheese. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 361 calories, 14 g fat (8 g saturated fat), 46 mg cholesterol, 324 mg sodium, 49 g carbohydrate, 3 g fiber, 11 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.