TOMATO BASIL FETTUCCINE

 8-oz low/no carb fettuccini, uncooked

1/4 cup chopped onion

1/8 tsp crushed red pepper flakes

1 tbsp butter

1 can (14 1/2-oz) diced tomatoes, do not drain

1/4 tsp salt, optional

1/3 cup fat-free evaporated milk

1/4 cup chopped fresh basil 

2 tbsp grated Parmesan cheese

Cook fettuccini according to the package directions.

While fettuccini cooks, in large nonstick skillet, sauté onion and red pepper flakes in the butter until tender. Add the tomatoes and salt, if using. While stirring, cook the mixture over medium-high heat until most of the liquid is evaporated. Remove from the heat and let stand for a minute. Gradually whisk in the evaporated milk.

Drain the fettuccine, place in a large bowl. Add the basil, Parmesan cheese and the tomato mixture. Toss to coat.

Yield: 4 servings

Diabetic exchanges 2 starch, 1 lean meat, 1/2 fat

file photo for reference