Creamy Tomato Pasta
This delicious pasta dish is a wonderful idea from The American Heart Association. I made the whole wheat pasta using this pasta recipe from my chicken noodle soup recipe and substituted whole wheat flour instead of the white flour.
Ingredients
8 oz. uncooked, 100%, whole-wheat fettuccine (or spaghetti or angel-hair pasta)
2 clove fresh, minced garlic
1/3 cup chopped onion (white or yellow, approximately 1 small)
2/3 cup fat-free ricotta cheese
2 Tbsp. chopped, fresh basil
1 tsp. dried basil
1 teaspoon sugar
1/8 tsp. pepper
1 ounces canned, low-sodium, diced tomatoes (undrained)
Instructions
1
If making fresh pasta you only need to cook it for about 4 minutes. If using store purchased pasta, following the directions from the manufacturer. Drain the pasta and set aside.
2
Spray a large saute pan with vegetable spray and saute the onion and garlic for a coupled of minutes. Add the tomatoes, freshly chopped basil (or 1 tbsp dry basil), ricotta cheese and black pepper. Stir everything together and simmer for 3-4 minutes.
3
Add the cooked pasta to the sauce stir to combine. Serve and enjoy!
Tags:
American Heart AssociationChef BryanCooking with Chef BryanCreamy Tomato PastaHealthy Dinner OptionsKUTVKUTV2NewsPasta Dinners
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