Ingredients
8 ounces uncooked fettuccine1/4 cup chopped onion1/8 teaspoon crushed red pepper flakes1 tablespoon butter1 can (14-1/2 ounces) diced tomatoes, undrained1/4 teaspoon salt1/3 cup fat-free evaporated milk1/4 cup chopped fresh basil2 tablespoons grated Parmesan cheese
Preparation
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.
