Fettuccini with Tomato-Cream Sauce

daqui

Servings: 4

Serving Size: 1 1/4 cups

Calories: 383

Fat: 8 g

Carbs: 52.7 g

Fiber: 3.6 g

Protein: 12.9 g

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

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!