Ingredients
- 8 oz dry fettuccine
- 1/4 tsp salt
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 1 15 oz can diced tomatoes, drained
- 1 Roma tomato, diced
- 3 oz cream cheese
- 1/4 tsp crushed red pepper flakes
- 3 Tbsp fresh basil leaves
- 1 oz parmesan, freshly grated
Servings:
Units:
Instructions
- Cook pasta with ¼ teaspoon salt for 8 minutes or until noodles are almost al dente. Drain pasta, reserving 1⅓ cups of pasta cooking water.
- Heat a skillet over medium-low heat. Add oil then garlic and cook for 2 minutes, stirring occasionally. Stir in canned and Roma tomatoes, cook for 3 minutes. Add in reserved 1⅓ cups pasta water and bring to a boil.
- Stir in cream cheese and mix until smooth. Add in pasta and red pepper and cook an additional 3 minutes or until pasta is al dente, tossing to coat.
- Serve pasta with fresh basil and Parmesan cheese.
Recipe Notes
Recipe adapted from eat-yourself-skinny.com
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