Tomato Basil Fettuccine Recipe

5 1 3
Tomato Basil Fettuccine Recipe
Tomato Basil Fettuccine Recipe photo by Taste of Home
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Tomato Basil Fettuccine Recipe

Read Reviews
5 1 3
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 8 ounces uncooked fettuccine
  • 1/4 cup chopped onion
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon butter or stick margarine
  • 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.
Originally published as Tomato Basil Fettuccine in Taste of Home December/January 2002, p16

Nutritional Facts

1 each: 236 calories, 5g fat (2g saturated fat), 11mg cholesterol, 507mg sodium, 40g carbohydrate (0 sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

  • 8 ounces uncooked fettuccine
  • 1/4 cup chopped onion
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon butter or stick margarine
  • 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
  1. 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

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FACSteacher User ID: 759865 58711
Reviewed Apr. 30, 2012

"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!"

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