Simple Cooking with Heart says, making your own tomato sauce is easier than you think. Once the pasta and sauce are tossed, personalize your meal with your favorite veggies!
Creamy Tomato Fettuccini
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|
3 starch, 1 vegetable
8 oz. uncooked, 100%, whole-wheat fettuccine (or spaghetti or angel-hair pasta)
nonstick Cooking spray
2 clove fresh, minced garlicOR
1 tsp. minced, jarred garlic
1/3 cup chopped onion (white or yellow, approximately 1 small)
2/3 cup fat-free ricotta cheese
2 Tbsp. chopped, fresh basilOR
1 tsp. dried basil
1 tsp sugarOR
1 sugar substitute
1/8 tsp. pepper
1 oz canned, low-sodium, diced tomatoes (undrained)
Cook pasta according to package directions.
Spray 3-quart saucepan with cooking spray and heat to medium-high heat. Cook onion and garlic, stirring occasionally, until onion begins to turn translucent (crisp-tender).
Stir in remaining ingredients, breaking up tomatoes with spoon.
Heat to a boil, reduce to low-heat and simmer uncovered 8 minutes, stirring occasionally until slightly thickened.
Add pasta to sauce and toss.
Cooking Tip: Pasta cooked Italian style (and let’s face it, they’re the experts!) is done when its al dente, literally translated “to the tooth.” Pasta is properly cooked when it offers some resistance when bitten.
Don’t add oil to pasta while cooking – it isn’t necessary and adds extra calories. Also sauces don’t coat oily pasta as well. Always cook pasta uncovered, using plenty of water at a fast rolling boil – stirring occasionally to prevent sticking. Be sure the water is at a rolling boil before adding the pasta to the pot.
Keep it Healthy: Pasta – to wheat, or not to wheat?
Whole wheat pasta is a great source of fiber and whole-grains in your diet. Switching cold turkey from “regular” pasta to whole-wheat 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 palette by trying a 50-50 mix of regular-whole wheat and then transition to all-wheat in your meals.