Guest guest Posted October 24, 2002 Report Share Posted October 24, 2002 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) Quote Link to comment Share on other sites More sharing options...
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