Nutrition Facts

Ingredients
- 8 ounces dried whole-wheat fettuccine, spaghetti or angel-hair pasta
- Cooking spray
- 1/3 cup chopped onion (about 1 small)
- OR2 medium garlic cloves, minced
- 1 teaspoon minced jarred garlic
- 1 14.5-ounce can no-salt-added diced tomatoes, undrained
- 2/3 cup fat-free ricotta cheese
- OR2 tablespoons fresh chopped basil
- 1 teaspoon dried basil, crumbled
- 1 teaspoon sugar
- 1/8 teaspoon pepper
Directions
- 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.
- 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.
- Stir in the tomatoes, ricotta cheese, basil, sugar, and pepper.
- Bring to a boil over high heat. Reduce the heat and simmer for 8 minutes, or until slightly thickened, stirring occasionally
- 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.