Heart Healthy
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.
Print Recipe
Creamy Tomato Fettuccine
-
Prep Time:
15
-
Cook Time:
15
-
Total Time:
30
-
Servings:
4
Ingredients
-
8 ounces fettuccine -
Cooking spray -
1/3 cup onion -
2 cloves garlic OR -
1 teaspoon garlic -
ounce tomatoes -
2/3 cup ricotta cheese -
2 tablespoons basil OR -
1 teaspoon basil -
1 teaspoon sugar -
1/8 teaspoon pepper
Directions
Tip: Click on step to mark as complete.
-
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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 266 | |
|---|---|---|
| Total Fat | 1.0 g | |
| Saturated Fat | 0.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 0.0 g | |
| Cholesterol | 7 mg | |
| Sodium | 61 mg | |
| Total Carbohydrate | 54 g | |
| Dietary Fiber | 8 g | |
| Sugars | 8 g | |
| Protein | 13 g | |
Dietary Exchanges
3 starch, 1 vegetable
-
Prep Time:
15
-
Cook Time:
15
-
Total Time:
30
-
Servings:
4
Ingredients
-
8 ounces fettuccine -
Cooking spray -
1/3 cup onion -
2 cloves garlic OR -
1 teaspoon garlic -
ounce tomatoes -
2/3 cup ricotta cheese -
2 tablespoons basil OR -
1 teaspoon basil -
1 teaspoon sugar -
1/8 teaspoon pepper
Directions
Tip: Click on step to mark as complete.
-
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.