Fettucinne with Tomato Cream Sauce

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

 

DIRECTIONS

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