Tomato Basil Fettuccine

Name: Tomato Basil Fettuccine
Prep time: 25 min
Total time: 25 min
Yield: 4 servings.
Cuisine: Italian Dinners, Italian Recipes, Italian Vegetarian Recipes
Ingredients: 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

"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."

Ingredients

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

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.

Nutrition 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.

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Originally published as Tomato Basil Fettuccine in Taste of Home December/January 2002

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FACSteacher

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!