Light Fettuccine with Tomatoes and Basil

1. 1

   Cook fettuccine according to package directions.

2. 2

   Meanwhile, in a large non-stick skillet, saute onion and red pepper flakes in butter until onion is tender.

3. 3

   Add tomaatoes and salt; cook and stir over medium-high heat until most of the liquid has evaporated.

4. 4

   Remove from the heat; let stand for 1 minute.

5. 5

   Gradually whisk in milk.

6. 6

   Drain fettuccine and place in a large bowl.

7. 7

   Add the basil, parmesan cheese and tomato mixture; toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.