Tomato basil fet­tuc­cine is tasty and easy on the bud­get

Chicago Sun-Times - - TASTE - BY SU­SAN NI­CHOL­SON An­drews McMeel Syn­di­ca­tion, su­san@7day­


Serv­ings: 4

Prepa­ra­tion time: 10 min­utes Cook­ing time: less than 10 min­utes, plus pasta


8 ounces fet­tuc­cine

4 ta­ble­spoons but­ter, di­vided

1 cup chopped Vi­dalia onion

2 cloves gar­lic, minced

1/2 tea­spoon coarse salt

1/4 tea­spoon freshly ground black pep­per 1 pint cherry toma­toes, halved length­wise 1/4 cup dry white wine

1/2 cup chopped fresh basil leaves

Cook pasta ac­cord­ing to di­rec­tions; re­serve 1/2 cup pasta wa­ter. In a large non­stick skil­let, melt 2 ta­ble­spoons but­ter on medium-high and add onion, gar­lic, salt and pep­per. Cook 2 min­utes or just un­til soft­ened. Add toma­toes and cook 2 min­utes or just un­til toma­toes be­gin to wilt. Add wine; cook 1 minute. Stir in re­served pasta wa­ter and re­main­ing but­ter and cook un­til sauce forms. Stir in fresh basil and cooked pasta, toss­ing un­til evenly coated; cook 1 minute or un­til heated through.

Per serv­ing: 366 calo­ries, 9 grams pro­tein, 13 grams fat (31% calo­ries from fat), 7.5 grams sat­u­rated fat, 52 grams car­bo­hy­drate, 31 mil­ligrams choles­terol, 359 mil­ligrams sodium, 3 grams fiber. Carb choices: 3.5.


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