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Creamy Tomato Fettuccine

3.1 out of 5 stars | 39 ratings
Making this homemade cheesy tomato sauce is so delicious and easy to throw together, it's worth making a double batch. Enjoy it tonight over any whole-wheat pasta then over meatloaf or chicken breasts later in the week.

Nutrition Facts

Creamy Tomato Fettuccine
CaloriesCalories
266 Per Serving
ProteinProtein
13g Per Serving
FiberFiber
8g Per Serving

Ingredients

Servings  4  

  • 8 ounces dried whole-wheat fettuccine, spaghetti or angel-hair pasta
  • Cooking spray
  • 1/3 cup chopped onion (about 1 small)
  • 2 medium garlic cloves, minced
    OR
  • 1 teaspoon minced jarred garlic
  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained
  • 2/3 cup fat-free ricotta cheese
  • 2 tablespoons fresh chopped basil
    OR
  • 1 teaspoon dried basil, crumbled
  • 1 teaspoon sugar
  • 1/8 teaspoon pepper

Directions

Tip: Click on step to mark as complete.

  1. Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Transfer to a large serving bowl. Cover to keep warm. Set aside. 
  2. Lightly spray a medium saucepan with cooking spray. Cook the onion and garlic over medium heat for 3 minutes, or until the onion is soft, stirring occasionally.
  3. Stir in the tomatoes, ricotta cheese, basil, sugar, and pepper.
  4. Bring to a boil over high heat. Reduce the heat and simmer for 8 minutes, or until slightly thickened, stirring occasionally 
  5. Pour the sauce over the pasta, tossing to combine. 

Cooking Tip: Pasta is best when it's cooked al dente, which literally means “to the tooth” in Italian. You'll know it's done when it offers a bit of resistance as you chew it.

Keep it Healthy: Switching cold turkey from “regular” pasta to the whole-wheat varieties 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 palate. To get started, substitute half of the amount of regular pasta with its whole-wheat counterpart. Once you've acquired a taste for that combination, try replacing the remaining half of the regular pasta with the whole-wheat type.

Cooking Tip: It isn’t necessary to add oil to pasta water. The oil not only adds extra calories to your meal but also coats the pasta so sauces won't easily cling it.

Cooking Tip: Be sure the water is at a rolling boil before adding the pasta to the pot. Always cook pasta uncovered, stirring occasionally to prevent sticking. 

 

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