Serves: 4 servings
8 oz. uncooked fettuccine
4 quarts boiling water
½ 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
¼ tsp. crushed red pepper
¼ cup small fresh basil leaves
½ oz. shredded Parmesan cheese
Cook pasta in 4 quarts of boiling water with ¼ teaspoon salt for 8 minutes or until noodles are almost al dente.
Drain pasta, reserving 1⅓ 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 ¼ teaspoon salt and tomatoes, cook for 3 minutes. Add in reserved 1⅓ 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!
Serving Size: 1¼ cups • Calories: 383 • Fat: 8 g • Carbs: 52.7 g • Fiber: 3.6 g • Protein: 12.9 g
Recipe adapted from Cooking Light