"Those who forget the pasta are condemned to reheat it."--Unknown

Tomato Basil Fettuccine Recipe

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This recipe for Tomato Basil Fettuccine, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa Gottschalk

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces fettuccine
1/4 cup chopped onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon butter or margarine
1 can (14 1/2 ounces) diced tomatoes, undrained
1/4 teaspoon salt
1/3 cup fat free evaporated milk
1/4 cup chopped fresh basil
2 tablespoons grated Parmesan cheese

Directions:
Directions:
Cook fettuccine according to package directions. Meanwhile, in a large non-stick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid has evaporated. Remove from the heat; let stand for 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.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe has a mild bite to it, due to the crushed red pepper flakes. I sometimes add some chopped cooked chicken and just serve this for our main entree alongside of a salad.

 

 

 

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