Light Fettuccine with Tomatoes and Basil
photo by Chris from Kansas
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 ounces uncooked fettuccine
- 1⁄4 cup chopped onion
- 1⁄8 teaspoon crushed red pepper flakes
- 1 tablespoon butter or 1 tablespoon margarine
- 1 (14 1/2 ounce) can 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 non-stick skillet, saute onion and red pepper flakes in butter until onion is tender.
- Add tomaatoes and salt; cook and stir over medium-high heat until most of the liquid has 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.
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RECIPE SUBMITTED BY
<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>