Email to Phyllis_ aka_ Filus      

Tomato Basil Fettuccine -- e-w

Source of Recipe

“Taste of Home” Magazine
Tomato Basil Fettuccine
Serves: 4

8 oz. uncooked fettuccine
1/4 c. chopped onion
1/8 tsp. crushed red pepper flakes
1 T. stick margarine
1 can (14-1/2 oz.) diced tomatoes, undrained
1/3 c. fat-free evaporated milk
1/4 c. chopped fresh basil
2 T. grated Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, sauté onion and red pepper flakes in margarine until onion is tender. Add tomatoes; cook and stir over medium heat until most of the liquid is evaporated. Remove from heat; let stand 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.

One serving equals: 236 calories…5 gm fat (2 gm saturated)…3.5 mg cholesterol…359 mg sodium…40 gm carbohydrate…3 gm fiber…10 gm protein ++++ Exchanges: 1 starch…1 lean meat…1/2 fat +++WWP:5