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Home » Course » Pizza/Pasta » Fettuccine with Tomato-Cream Sauce

July 30, 2012

Fettuccine with Tomato-Cream Sauce

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fettuccine with tomato cream sauceThis is one of those recipes that the minute I saw it, I knew I had to make it.  Can you relate?  It was such an immediate decision that I actually made it for dinner the next evening.  There was no doubt we would love it for its taste, but I love it even more for its simplicity.

The cream sauce here is not made with your typical heavy cream.  Instead, it's thickened up with a healthier alternative of light cream cheese.  (Let me make my confession here that I used regular cream cheese because it is what I had on hand.)  The combination was perfection.  Ben was super enthusiastic about this dish stating "All thumbs up!"  (I'm not really sure how many thumbs he thinks he has.)  😉

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Fettuccine with Tomato-Cream Sauce

Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Servings: 4 servings
Author: Nikki Gladd

Ingredients

  • 8 ounces uncooked fettuccine pasta
  • Salt
  • 1-2 Tablespoons olive oil
  • 2-3 cloves garlic , minced or pressed
  • 1 (28 ounce) can crushed tomatoes
  • 3 ounces cream cheese (â…“ less fat or regular)
  • ¼ cup oil-cured olives , pitted and coarsely chopped (I used Kalamata)
  • ¼ teaspoon crushed red pepper
  • small handful fresh basil leaves , chopped
  • Fresh Parmesan cheese , grated or shaved

Instructions

  • Cook the pasta in boiling water seasoned with salt until almost to al dente, about 8 minutes. Drain while reserving 1 â…“ cup of the pasta water. Return pasta to the pot, away from the heat, and drizzle with a little olive oil to keep from sticking together.
  • Heat 1 Tablespoon oil in a large skillet over medium heat. Add the garlic and cook until just fragrant, about 30 seconds to 1 minute, stirring frequently. Season with ¼ teaspoon salt. Add the tomatoes and cook for 3 minutes, stirring occasionally. Pour in the reserved 1 â…“ cup pasta water, then bring to a boil. Stir in the cream cheese until smooth. Mix in the pasta, olives, and red pepper. Cook for 3 more minutes, or until pasta reaches al dente, tossing to coat. Serve immediately garnished with basil and Parmesan cheese.
  • Source: Adapted from Sweet Tea and Taters, originally Cooking Light Magazine

Nutrition

Serving: 1g
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Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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