CREAMY TOMATO FETTUCCINE
"I love to serve fresh garlic toast and a tossed salad with this saucy pasta," writes Katie Sloan from Charlotte, North Carolina. "For a heartier dish, just add some chicken," she suggests.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook fettuccine according to package directions., In a skillet, saute mushrooms and onion in oil until tender. Add garlic; saute 1 minute longer. Stir cream cheese into tomato mixture until cream cheese is melted. Add mushroom mixture. Drain fettuccine; top with sauce and Parmesan cheese.
Nutrition Facts :
FETTUCCINE PASTA WITH TOMATOES AND GARLIC
A side fettuccine pasta recipe is tossed with a light fire-roasted tomato and garlic sauce --- delicious served hot or even at room temperature Recipe concept developed by The Culinary Institute of America
Provided by ReadySetEat
Categories Pasta, Pasta, Side Dish
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Drain and return to pan.
- Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; cook and stir 1 to 2 minutes or until fragrant. Add undrained tomatoes; bring to a boil. Reduce heat to medium; simmer 5 to 7 minutes or until sauce thickens slightly.
- Add tomato mixture, basil and red pepper flakes to pasta; toss together. Sprinkle with cheese just before serving.
Nutrition Facts : @id https, Calories 213 calories
CREAMY SUN-DRIED TOMATO FETTUCCINE
A lightened up version of the Cheesecake Factory's® creamy sun-dried tomato fettuccine pasta dish.
Provided by ybseball
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Creamy
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
- Mix together Greek yogurt and sour cream in a small bowl.
- Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
- Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.
Nutrition Facts : Calories 534.8 calories, Carbohydrate 79.9 g, Cholesterol 5.3 mg, Fat 17.1 g, Fiber 5 g, Protein 17.4 g, SaturatedFat 3.1 g, Sodium 368 mg, Sugar 16.9 g
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