Fettuccine with Tomato-Cream Sauce
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Recipe type: Main
Author: Sweet Tea & Taters; original recipe by Cooking Light Magazine
Prep time: 25 mins
Total time: 25 mins
Serves: 4
Ingredients
  • 8 oz. uncooked fettuccine
  • 4 qt. boiling water
  • 1/2 t. salt, divided
  • 1 T. olive oil
  • 3 T. coarsely chopped garlic
  • 1 (28 oz.) can whole peeled tomatoes, drained and crushed
  • 3 oz. 1/3 less fat cream cheese
  • 1/4 c. oil-cured olives, pitted and coarsely chopped
  • 1/4 t. crushed red pepper
  • 1/4 c. small fresh basil leaves
  • 1/2 oz. Parmigiano-Reggiano cheese, shaved
Instructions
  1. Cook pasta in 4 qts. boiling water with 1/4 teaspoon salt for 8 minutes or until noodles are almost al dente. Drain pasta through a sieve over a bowl; reserve 1 1/3 c. pasta cooking water.
  2. Heat a large skillet over medium-low heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until very fragrant and tender, stirring occasionally. Stir in remaining 1/4 t. salt and tomatoes; cook 3 minutes, stirring occasionally. Stir in reserved 1 1/3 c. pasta water; bring to a boil. Add cream cheese; stir until smooth. Add pasta, olives, and red pepper; cook 3 minutes or until pasta is al dente, tossing to coat. Divide pasta mixture into 4 servings; top each with 1 T. basil. Divide Parmigiano-Reggiano cheese evenly.
Serving size: 1 1/4 c. Calories: 383 Fat: 14.2 Fiber: 3.6 Protein: 12.9
Recipe by Sweet Tea and Taters at http://sweetteaandtaters.com/?p=1812