- 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
- 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.
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.
Reviews for Tomato Basil Fettuccine
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review