There is nothing better than a bowl of hot, filling pasta in the middle of winter. Unless it's served with a glass of red wine, of course.
This recipe is quick & easy and guaranteed to keep you full and warm this winter.
INGREDIENTS
8 oz. uncooked fettuccine
4 quarts boiling water
1/2 tsp. salt, divided
1 Tbsp olive oil
3 Tbsp coarsely chopped garlic
1 (28 oz) can whole peeled tomatoes, drained and crushed
3 oz. fat-free cream cheese
1/4 tsp. crushed red pepper
1/4 cup small fresh basil leaves
1/2 oz. shredded Parmesan cheese
Cook
pasta in 4 quarts of boiling water with 1/4 teaspoon salt for 8 minutes
or until noodles are almost al dente. Drain pasta, reserving 1 1/3
cups of pasta cooking water.
Heat
a large skillet over medium-low heat. Add oil then garlic and cook for
2 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon salt
and tomatoes, cook for 3 minutes. Add in reserved 1 1/3 cups pasta
water and bring to a boil. Stir in cream cheese and mix until smooth.
Add in pasta and red pepper and cook an additional 3 minutes or until
pasta is al dente, tossing to coat.
Divide pasta among 4 bowls, top with 1 tablespoon of basil and sprinkle with Parmesan cheese.
VERDICT
Quick, easy, delicious. Hurry up and cook it up before grilling season gets here!
NUTRTION
Serving Size- 1 1/4 cups
Calories- 383
Fat- 8g
Carbs- 52g
Fiber- 3.6g
Protein- 12g
Credit: Eat Yourself Skinny
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