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Tomato Basil Fettuccine

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The only thing I have done to change this recipe to make it more " me " is to

add some garlic and replaced the butter with olive oil. It was very good that

way. This recipe was listed in my cookbook under sidedishes, but I served it

as the maindish with a salad and garlic bread.

 

Tomato Basil Fettuccine

 

8 oz. uncooked fettuccine

1/4 cup chopped onion

1/8 tsp crushed red pepper flakes

1 Tbs butter or margarine

1 can (14.5 oz) diced tomatoes, undrained

1/4 tsp salt

1/3 cup fat-free evaporated milk

1/4 cup chopped fresh basil

2 Tbs grated Parmesan cheese

 

Cook fettuccine according to package instructions. Meanwhile, in a large

nonstick skillet, saute onion and red peper flakes in butter until onion is

tender. Add tomatoes and salt; cook and stir over medium-high heat until

most of the liquid has evaporated. Remove from heat; let stand for 1 minute.

Gradually whisk in milk.

 

Drain fettuccine and place in a large bowl. Add basil, Parmesan cheese and

tomato mixture; toss to coat. Yield: 4 servings

 

~ P_T ~

 

Worry is interest paid on trouble before it comes due.

-William R. Inge, clergyman, scholar, and author (1860-1954)

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