Creamy Tomato Fettuccini

Average Rating:

×

Creamy Tomato Fettuccini

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!

Ingredients

Servings  4  

  • 8 oz. uncooked, 100%, whole-wheat fettuccine (or spaghetti or angel-hair pasta)
  • nonstick Cooking spray
  • 2 clove fresh, minced garlic OR
  • 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 basil OR
  • 1 tsp. dried basil
  • 1 teaspoon sugar OR
  • 1 sugar substitute
  • 1/8 tsp. pepper
  • 1 ounces canned, low-sodium, diced tomatoes (undrained)

Directions

Tip: Click on step to mark as complete.

  1. Cook pasta according to package directions.
  2. 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).
  3. Stir in remaining ingredients, breaking up tomatoes with spoon.
  4. Heat to a boil, reduce to low-heat and simmer uncovered 8 minutes, stirring occasionally until slightly thickened.
  5. 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.

Nutrition Facts

Creamy Tomato Fettuccini

CaloriesCalories

266 Per Serving

ProteinProtein

13g Per Serving

FiberFiber

8g Per Serving

Cost Per ServingCost Per Serving

$1.14

Nutrition 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

 

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!

Nutrition Facts

Creamy Tomato Fettuccini

CaloriesCalories

266 Per Serving

ProteinProtein

13g Per Serving

FiberFiber

8g Per Serving

Cost Per ServingCost Per Serving

$1.14
×
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

Ingredients

Servings  4  

  • 8 oz. uncooked, 100%, whole-wheat fettuccine (or spaghetti or angel-hair pasta)
  • nonstick Cooking spray
  • 2 clove fresh, minced garlic OR
  • 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 basil OR
  • 1 tsp. dried basil
  • 1 teaspoon sugar OR
  • 1 sugar substitute
  • 1/8 tsp. pepper
  • 1 ounces canned, low-sodium, diced tomatoes (undrained)

Directions

Tip: Click on step to mark as complete.

  1. Cook pasta according to package directions.
  2. 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).
  3. Stir in remaining ingredients, breaking up tomatoes with spoon.
  4. Heat to a boil, reduce to low-heat and simmer uncovered 8 minutes, stirring occasionally until slightly thickened.
  5. 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.

 


American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no next, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.