Tomatobasilfettuccine Recipes

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TOMATO BASIL FETTUCCINE



Tomato Basil Fettuccine image

Cherry tomatoes and fresh basil flavor this cheese and pasta main dish.

Provided by Land O'Lakes

Categories     Pasta and noodles     Tomato     Basil     Vegetable     Pasta and noodles     Main Course     Herb     Vegetable     Main Course

Yield 4 servings

Number Of Ingredients 8

1 pint cherry tomatoes, halved
1 teaspoon kosher salt
1 (10-ounce) package uncooked dried tomato basil or regular fettuccine
1 tablespoon olive or vegetable oil
10 (3/4-ounce) slices Land O Lakes® Italian Blend chopped
2 tablespoons chopped fresh basil leaves
Freshly ground pepper, if desired
Fresh basil leaves, if desired

Steps:

  • Heat oven to 325°F.
  • Place tomatoes, cut-side up, onto 15x10x1-inch baking pan or large baking sheet; sprinkle with salt. Bake 20-25 minutes or until hot and tender.
  • Cook fettuccine according to package directions. Drain.
  • Toss fettuccine with oil; arrange on serving platter. Top with cheese, hot roasted tomatoes and chopped basil. Toss before serving; add pepper, if desired. Garnish with basil leaves.

Nutrition Facts : Calories 490 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 45 milligrams, Sodium 1170 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Sugar grams, Protein 20 grams

TOMATO BASIL FETTUCCINE



Tomato Basil Fettuccine image

Quick and easy, a family favorite from Taste of Home 2/11/2002. We usually enjoy this dish with Italian sausage patties and a green salad. Time is guesstimate, according to how you like your pasta.

Provided by Julie Bs Hive

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces fettuccine, cooked and drained
1/4 cup onion, chopped
1/8 teaspoon chili pepper flakes, crushed
1 tablespoon butter
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 teaspoon salt
1/3 cup evaporated milk
1/4 cup fresh basil, chopped
2 tablespoons parmesan cheese, freshly grated

Steps:

  • In a large non-stick skillet, sauté onion and red pepper flakes in butter until onion is tender.
  • Add tomatoes and salt; cook, stirring over medium-high heat until most of the liquid has evaporated. Remove from heat; let stand for 1 minute. Gradually whisk in milk.
  • Place fettuccine in a large bowl, add the basil, Parmesan Cheese and tomato mixture; toss to coat.
  • All that remains is for you to enjoy!

Nutrition Facts : Calories 314.9, Fat 7.9, SaturatedFat 3.9, Cholesterol 63.8, Sodium 461.7, Carbohydrate 50.5, Fiber 3.6, Sugar 5.4, Protein 11.5

TOMATO BASIL FETTUCCINE



Tomato Basil Fettuccine image

"The first time I tried this creamy pasta dish, my husband gave it a 'gold star' rating," notes Martha Hightower from Greenville, North Carolina. "I sometimes add chopped cooked chicken."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked fettuccine
1/4 cup chopped onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 teaspoon salt
1/3 cup fat-free evaporated milk
1/4 cup chopped fresh basil
2 tablespoons grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.

Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 507mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

TOMATO BASIL PASTA



Tomato Basil Pasta image

This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!

Provided by ANGELA DAWN

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 9

2 cups diced tomatoes
1 small onion, finely chopped
6 tablespoons olive oil
2 cloves crushed garlic
6 leaves fresh basil, torn
10 ounces fusilli pasta
3 tablespoons grated Parmesan cheese, or to taste
1 ½ cups crumbled feta cheese
salt and ground black pepper to taste

Steps:

  • Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
  • Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 39.5 g, Cholesterol 35.6 mg, Fat 23.4 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 466.5 mg, Sugar 5.2 g

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