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.
Creamy Tomato Fettuccine
Calories266 Per Serving
Protein13g Per Serving
Fiber8g Per Serving
Cost Per Serving$1.14
|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|
|Total Carbohydrate||54 g|
|Dietary Fiber||8 g|
1 vegetable, 3 starch
8 ounces dried whole-wheat fettuccine, spaghetti or angel-hair pasta
1/3 cup chopped onion (about 1 small)
2 medium garlic cloves, mincedOR
1 teaspoon minced jarred garlic
1 14.5-ounce can no-salt-added diced tomatoes, undrained
2/3 cup fat-free ricotta cheese
2 tablespoons fresh chopped basilOR
1 teaspoon dried basil, crumbled
1 teaspoon sugar
1/8 teaspoon pepper
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.