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Creamy Tomato Parmesan Fettuccini Recipe

“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.”
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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 cup: 361 calories, 14g fat (8g saturated fat), 46mg cholesterol, 324mg sodium, 49g carbohydrate (8g sugars, 3g fiber), 11g protein

Reviews for Creamy Tomato Parmesan Fettuccini

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MY REVIEW
Labdog35
Reviewed Feb. 28, 2013

"I made this to go over chicken ravioli. I did add garlic and I stirred in the parm. cheese. The family enjoyed the meal."

MY REVIEW
Classicrock
Reviewed Jul. 14, 2009

"I have made this dish several times with Italian stewed tomatoes, and just love it! I toss the pasta after adding the parmesan cheese to distribute it throughout the entire dish - yum! I also use dry versions of the herbs (1/3 of fresh measurements). And finally, I've used mini lasagna noodles (mafalda) in place of the fettuccine and liked the results as much as when I used fettuccine noodles! -Lori"

MY REVIEW
stephyb1
Reviewed Feb. 13, 2009

"So quick to make, and tastes great! This has been a regular dish in our house. On busy nights it is a great replacement to plain spaghetti!"

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Wine Pairings

Full-Bodied White Wine

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