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Fettuccini with Tomato-Cream Sauce Recipe

   
 

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     Fettuccini with Tomato-Cream Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   4

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

Instructions
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. Enjoy!
Serving Size- 1 1/4 cups • Calories- 383 • Fat- 8 g • Carbs- 52.7 g • Fiber- 3.6 g • Protein- 12.9 g • WW Points-- 9 pts


Originally Submitted
9/10/2013





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