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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
1. 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.
2. 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. Yield: 4 servings.
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