Delicious and healthy. Rice Kheer (Rice pudding) ... For more festive recipes pls check the 'festive recipes' category on the blog. You Might Also Like

Wednesday, August 15, 2012

Fettuccini with Tomato-Cream Sauce

Pasta anyone??

DSC_3368

Anyone that knows me knows I have a love/hate relationship with pasta.  I LOVE it, but my booty sure hates me for it.  I rarely ever make pasta dishes anymore since I've tried to cut back on my carb intake, but when I saw this recipe in my August issue of Cooking Light, I just had to try it!

Tomatoes, fresh basil, garlic and cream cheese....umm yes please!  The pasta is lightly coated, yet super flavorful and very filling.  I loved everything about this and Chris sure did too!  Oh and I should probably mention that your kitchen will smell amazing afterwards.

Horrible I know.

DSC_3366

This also makes tons of leftovers which is perfect for lunch the next day.  Budgeting for food is not my strongest life skill, let me just put it that way.  I always end up running to the store when I need something and rarely ever plan ahead.  Last week I started planning all my meals out two weeks in advance and not only did it save me over half of what I normally spend, but I was able to use up all my ingredients rather than waste any food!

Win win!

This is a super budget-friendly dish and I loved having tons of extra basil leftover to use throughout the week.  Now that I've started house shopping, I'm trying to save every penny I have!  I've decided I'm going to have one built and lemme just tell you, Pinterest has become my best friend!

But more on that later.
Enjoy some carbs!

DSC_3370

______________________________

Servings: 4
Serving Size: 1 1/4 cups
Calories: 383
Fat: 8 g
Carbs: 52.7 g
Fiber: 3.6 g
Protein: 12.9 g
Old Points: 7.6 pts
Points+: 9 pts
______________________________
 
Here are your ingredients:
Recipe adapted from Cooking Light

8 oz. uncooked fettuccine
4 quarts boiling water
1/2 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
1/4 tsp. crushed red pepper
1/4 cup small fresh basil leaves
1/2 oz. shredded Parmesan cheese
 
Cook pasta in 4 quarts of boiling water with 1/4 teaspoon salt for 8 minutes or until noodles are almost al dente.  Drain pasta, reserving 1 1/3 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 1/4 teaspoon salt and tomatoes, cook for 3 minutes.  Add in reserved 1 1/3 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!
 

DSC_3373

Hope you enjoy this as much as I did!

Share on Facebook
Share on Twitter
Share on Google+

Related : Fettuccini with Tomato-Cream Sauce

0 comments:

Post a Comment