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!

Creamy Tomato FettucciniIngredients

  • 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)


  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.

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