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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, saut� 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