Creamy Tomato Fettuccini

Making your own tomato sauce is easier than you think. Once the pasta and sauce are tossed, personalize your meal with your favorite veggies!

Ingredients

• 8 oz. uncooked, 100%, whole-wheat fettuccine (or spaghetti or angel-hair pasta)
• Nonstick Cooking spray
• 2 cloves fresh, minced garlic OR 1 tsp. minced, jarred garlic
• 1/3 cup chopped onion (white or yellow, approximately 1 small)
• 2/3 cup fat-free ricotta cheese
• 2 Tbsp. chopped, fresh basil OR 1 tsp. dried basil
• 1/8 tsp. pepper
• 14.5 ounces canned, low-sodium, diced tomatoes (undrained)

Directions

1. Cook pasta according to package directions.
2. Spray 3-quart saucepan with cooking spray and heat to medium-high heat. Cook onion and garlic, stirring occasionally, until onion begins to turn translucent (crisp-tender).
3. Stir in remaining ingredients, breaking up tomatoes with spoon.
4. Heat to a boil, reduce to low-heat and simmer uncovered 8 minutes, stirring occasionally until slightly thickened.
5. Add pasta to sauce and toss.

Recipe and photo courtesy of American Heart Association.