Creamy Tomato Fettuccini
Directions Total Time: 30 min
- Prep Time: 15 min
Cook Time: 15 min
- Cook pasta according to package directions.
- Spray 3-quart saucepan with cooking spray and heat to medium-high heat. Cook onion and garlic, stirring occasionally, until onion begins to turn translucent (crisp-tender).
- Stir in remaining ingredients, breaking up tomatoes with spoon.
- Heat to a boil, reduce to low-heat and simmer uncovered 8 minutes, stirring occasionally until slightly thickened.
- Add pasta to sauce and toss.
Quick Tips on Cooking Pasta:
Pasta cooked Italian style (and let’s face it, they’re the experts!) is done when its al dente, literally translated “to the tooth.” Pasta is properly cooked when it offers some resistance when bitten.
Don’t add oil to pasta while cooking – it isn’t necessary and adds extra calories. Also sauces don’t coat oily pasta as well. Always cook pasta uncovered, using plenty of water at a fast rolling boil – stirring occasionally to prevent sticking. Be sure the water is at a rolling boil before adding the pasta to the pot.
Pasta – to wheat, or not to wheat?
Whole wheat pasta is a great source of fiber and whole-grains in your diet. Switching cold turkey from “regular” pasta to whole-wheat isn’t for everyone. If you’ve tried whole-wheat pasta before and didn’t care for the taste or texture try slowly transitioning your palette by trying a 50-50 mix of regular-whole wheat and then transition to all-wheat in your meals.
Left over ingredients? Use them in these recipes!
- Cantaloupe Cucumber Gazpacho
- Chicken Curry Skillet with Stir-Fry Veggies and Noodles
- Classic Margherita Pizza with Whole Wheat Crust
- Eggplant, Cheese and Tomato Bake
- Citrus Ginger Honey Glazed Salmon
- Spaghetti-Squash Spaghetti
- White Bean and Tomato Bruschetta Salad
- Asian Cole Slaw
- Creamy Tomato Fettuccini
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 1.0 g
- Saturated Fat
- 0.0 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 0.5 g
- Monounsaturated Fat
- 0.0 g
- 7 mg
- 61 mg
- 54 g
- 8 g
- 8 g
- 13 g
3 starch, 1 vegetablePrice Per Serving
Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
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