Tomato basil fettuccine is tasty and easy on the budget
TOMATO BASIL FETTUCCINE
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.