Tonight's Dinner - Fettucine with Pink Sauce

[Guest guest]

This was tonight's dinner. It was delicious. Original recipe called for heavy

cream and I used the Land O' Lakes Fat-Free Half-and-Half instead. I also used

homemade stewed tomatoes (I found them in my freezer from last Autumn) instead

of fresh tomatoes so the sauce took alot less time to cook.

 

I served it with some warmed bread (I was too lazy to defrost 2 breadsticks from

the freezer).

 

* Exported from MasterCook *

 

Fettucine with Pink Sauce

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Low Fat Pasta

Tomatoes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb fettucine

Sauce:

1 recipe stewed tomatoes -- homemade pref.

3 cloves garlic -- minced

1/4 cup Land O' Lakes Fat- Free Half-and-Half

fresh basil -- julienne

salt and pepper -- to taste

Garnish:

Parmesan cheese -- freshly grated

julienned basil

 

Put a big pot of water on for a boil.

 

While waiting for the water to come to a boil, place a saucepan on medium heat.

Add 2 tsp olive oil and the garlic. Saute for 30 seconds just until you smell

the garlic. Add the stewed tomatoes. Cook, over medium heat (at a simmer) until

the sauce has thickened a bit. This should take between 5-10 minutes. Take the

pan off the heat and add the fat-free half-and-half. Place pan in sink and using

hand blender, puree until very smooth. Put back on low heat and add julienned

basil. Stir.

 

When water comes to a boil, add fettuccine. Cook according to package

directions. When cooked al dente, drain well.

 

Place sauce in a large pasta bowl. Taste for seasoning. Add salt and pepper, if

necessary. Top with cooked pasta. Mix well. Garnish with more julienned basil

and a bit of parmesan cheese.

 

Serve hot with warm breadsticks or bread.

 

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NOTES : Risa's notes:

 

Make sure to remove the sauce from the heat when adding the fat-free

half-and-half. If you forget, it will curdle a bit. When pureeing, you won't see

the curdling anyway. Also if you add a little parmesan cheese it should disguise

it a bit.

 

 

 

 

 

 

RisaG

 

MK Independent Beauty Consultant

radiorlg

Risa's Food Service

http://www.geocities.com/radiorlg

Updated 03/14/02

 

 

 

 

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