wine night: tomato & cream cheese fettuccine

 Whoa.  Wine Night already?  
Sandy really has me outta whack.
I picked this recipe for today's post specifically because you can make it in the dark on a gas stove with ingredients from the drugstore (except for the basil, but that doesn't count it's just a garnish).
Perfect for post Sandy living!

If you haven't noticed by now, I'm a big supporter of cream cheese in any recipe
Cream cheese is to me what butter is to Paula Dean. 
In my opinion, there really isn't a recipe that couldn't be enhanced by a block of cream cheese.

So here you go kids, 
whether you have power or not, 
make this for your Wine Night tonight!

Tomato & Cream Cheese Fettuccine
Recipe adapted from Eat Yourself Skinny
Serves:  6

  • 16 oz. fettuccine
  • 2 T. extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 (28 oz) cans whole peeled san marzano tomatoes, drained and crushed - make sure to drain them!
  • 6 oz. reduced fat cream cheese
  • 1/4 - 1/2 t. crushed red pepper flakes
  • 1/2 C. fresh basil, chiffonade
  • 1/4 C. reduced fat Parmesan cheese
  • 2 C. pasta cooking water
  • kosher salt

  1. Cook pasta in salted water according to package directions, just shy of al dente. Reserve 2 cups of pasta water (you may not need all of it).
  2. While pasta cooks, heat a large skillet over medium-low heat.  Add olive oil and once hot, add garlic and red pepper flakes.  Cook for two minutes, stirring occasionally.
  3. Add tomatoes and 1 tsp. salt.  Bring heat up to medium and simmer tomatoes for three minutes.
  4. Stir in cream cheese and pasta water, starting with 1/2 a cup of pasta water at a time, until sauce is consistency you desire.
  5. Add in cooked pasta and toss to coat with sauce.  Cook additional three minutes until pasta is al dente.
  6. Sprinkle with basil chiffonade and Parmesan.

Calories:  444
Carbs:  69 g
Fat:  13 g
Protein:  14 g

And stay safe out there!

{photo by me}
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