Fettuccini with Tomato-Cream Sauce
 
 
Recipe adapted from Cooking Light
Serves: 4 servings
Ingredients
  • 8 oz. uncooked fettuccine
  • 4 quarts boiling water
  • ½ 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
  • ¼ tsp. crushed red pepper
  • ¼ cup small fresh basil leaves
  • ½ oz. shredded Parmesan cheese
Instructions
  1. Cook pasta in 4 quarts of boiling water with ¼ teaspoon salt for 8 minutes or until noodles are almost al dente. Drain pasta, reserving 1⅓ cups of pasta cooking water.
  2. Heat a large skillet over medium-low heat. Add oil then garlic and cook for 2 minutes, stirring occasionally. Stir in remaining ¼ teaspoon salt and tomatoes, cook for 3 minutes. Add in reserved 1⅓ cups pasta water and bring to a boil.
  3. 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.
  4. Divide pasta among 4 bowls, top with 1 tablespoon of basil and sprinkle with Parmesan cheese. Enjoy!
Nutritional Information
Serving Size: 1¼ cups • Calories: 383 • Fat: 8 g • Carbs: 52.7 g • Fiber: 3.6 g • Protein: 12.9 g • WW Points+: 9 pts
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/fettuccini-with-tomato-cream-sauce/