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Categories:Viewed: 52 - Published at: 7 years ago
Ingredients
- 8 ounces uncooked fettuccine
- 1/4 cup chopped onion
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon butter
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/4 teaspoon salt
- 1/3 cup fat-free evaporated milk
- 1/4 cup chopped fresh basil
- 2 tablespoons grated Parmesan cheese
Method
- Cook fettuccine according to package directions. Meanwhile, in a
- , saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated.
- Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.
