Creamy tomato fettuccine

Ingredients

• 8 ounces of dried whole-wheat fettuccine, spaghetti or angel-hair pasta
• Cooking spray
• 1/3 chopped onion (about 1 small)
• 2 medium garlic cloves, minced OR 1 teaspoon of minced jarred garlic
• 14.5 ounce can of no-salt-added diced tomatoes, undrained
• 2/3 cup fat-free ricotta cheese
• 2 tablespoons of fresh chopped basil OR 1 teaspoon of dried basil, crumbled
• 1 teaspoon of sugar
• 1/8 teaspoon of pepper

Directions

• Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Transfer to a large serving bowl. Cover to keep warm. Set aside.
• Lightly spray a medium saucepan with cooking spray. Cook the onion and garlic over medium heat for three minutes, or until the onion is soft, stirring occasionally.
• Stir in the tomatoes, ricotta cheese, basil, sugar, and pepper.
• Bring to a boil over high heat. Reduce the heat and simmer for eight minutes, or until slightly thickened, stirring occasionally.
• Pour the sauce over the pasta, tossing to combine.

This recipe serves four.

Nutritional values per serving:

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