I find it hard to feel satisfied with meatless meals. I think it is more mental than anything else. There are certainly a number of ingredients you can add to a meatless dish in order to fill up your belly, but I always feel deprived if there isn't a single "meat" ingredient. I was expecting to have the same reaction to this dish, but decided to give it a try anyway since it was a super fast weeknight option. To my surprise, I was very satisfied with all of the ingredients here. I didn't miss a thing while enjoying this hearty meatless pasta. I think the use of fresh pasta was a good choice as it sped up the cooking time and added a special touch to this perfect "few ingredient" dish!
Fettuccine with Tomato-Cream Sauce
Adapted from Cooking Light August 2012
- 8 ounces uncooked fresh fettuccine
- 4 quarts boiling water
- 1/2 teaspoon salt, divided
- 1 tablespoon olive oil
- 3 tablespoons coarsely chopped garlic
- 1 (28-ounce) can whole peeled San Marzano tomatoes, drained and crushed
- 3 ounces 1/3-less-fat cream cheese
- 1/4 cup black olives, pitted and sliced
- 1/4 teaspoon crushed red pepper
- 1/4 cup small fresh basil leaves
- 1/2 ounce Parmigiano-Reggiano cheese, shaved
Preparation1. Cook pasta in 4 quarts boiling water with 1/4 teaspoon salt for 4 minutes or until noodles are almost al dente. Drain pasta through a sieve over a bowl; reserve 1 1/3 cups pasta cooking water.
2. Heat a large skillet over medium-low heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until very fragrant and tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt and tomatoes; cook 3 minutes, stirring occasionally.
Stir in reserved 1 1/3 cups pasta water; bring to a boil. Add cream cheese; stir until smooth.
Add pasta, olives, and red pepper;
cook 3 minutes or until pasta is al dente, tossing to coat. Divide pasta mixture among 4 shallow bowls; top each serving with 1 tablespoon basil. Divide Parmigiano-Reggiano evenly among servings.
Click Here for My Adapted Printable Recipe