Thursday, February 24, 2011

Tomato Basil Fettuccine

As with most people who are trying to save money, we buy our food in bulk when it's on sale.  So, our cabinets and food pantry are usually pretty stock full of vegetarian staples: vegetarian broth, crushed tomatoes, pasta, beans, lentils, bread crumbs, you name it.  Well, the time has come where Jon and I are moving.  We're moving permanently.  We have a new challenge on our hand.  Trying to get rid of all of these staples in our cabinets.  

I invited a friend to dinner who is more traditional in her eating and so Italian food was the way to go.  I found this great recipes to get rid of the pack of fettuccine we've had in our cabinet for a long while now.  The recipe ended up really amazing and I'd love to share it with you now!

  • 1 lb. fettuccine noodles
  • 1/2 cup chopped onion
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons butter or stick margarine
  • 2 (14.5 oz) cans of diced tomatoes, undrained
  • 1/2 teaspoon salt
  • 2/3 cup fat-free evaporated milk
  • 1/2 cup chopped fresh basil
  • 1/4 cup grated parmesan cheese
  1. Cook fettuccine according to directions on package
  2. Meanwhile, saute the onions and red pepper flakes in butter until onion is tender.  Add tomato and salt, cook and stir over medium heat until most of the liquid is evaporated.
  3. Remove from heat and let stand for one minute.
  4. Slowly whisk in the milk
  5. Drain fettuccine and place in a large bowl.  
  6. Add the basil and parmesan cheese and the tomato mixture
  7. Toss to coat
Kudos to the original recipe here

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