Recipe of the Week: Fettuccine with Tomato Cream Sauce

A few weeks ago, Chick left a recipe out for me to review.  She was craving pasta and asked me if I wouldn't mind trying this recipe out.  We both loved the light cream sauce, but thought that it could have used some chicken or sausage.  See what you think!

Enjoy!
Stacy

Fettuccine with Tomato Cream Sauce

Ingredients:

8 ounces uncooked fettuccine

4 quarts boiling water

1/2 teaspoon salt, divided

1 tablespoon olive oil

3 tablespoons chopped garlic

1 28oz can crushed tomatoes

3 ounces reduced fat cream cheese

1/4 cup kalamatta olives

1/4 teaspoon red pepper flakes

1/4 cup fresh basil, chopped

1/2 cup shaved Parmesan cheese, divided

Direction:

Cook pasta according to directions in 4 quarts of water (add 1/4 teaspoon salt).  Cook pasta until al dente and reserve 1/4 cup pasta water before draining.

Heat medium saucepan over medium low heat.  Add oil to pan and heat while swirling to coat.  Add garlic and cook 2 minutes, stirring frequently.  Add remaining salt and canned tomatoes and cook for 3 minutes. Add pasta water and bring to a boil.  Reduce heat and add cream cheese, stirring until smooth.

Add olives and red pepper flakes and cooked pasta.  Cook 3-5 minutes or until pasta is reheated.

Divide pasta between 4 deep bowls and top with basil and cheese.

Recipe Courtesy of Cooking Light
Photo Courtesy of Moi; Not a bad food shot if I do say so myself!