Fettuccine with Creamy Tomato Sauce

Our fettuccine with creamy tomato sauce is perfect when you want an Italian-style meal but don’t want spaghetti again.  While simple and delicious, boring old fettuccine gets kicked up a notch with some delicious additions.  While this particular version does not include diced chicken, Don and I agreed that it would be a perfect addition for the next time we have it.  So, feel free to throw in some cooked chicken breasts, or even cooked shrimp, and enjoy!

Fettuccine with Creamy Tomato Sauce

16 ounces fettuccine

1 small onion, diced

2 cloves garlic, minced

1 large can whole tomatoes in juice, undrained

15 ounce container part-skim ricotta cheese

2 Tablespoons Italian seasoning

1 teaspoon garlic salt

2 teaspoons black pepper

1 teaspoon olive oil

Prepare fettuccine per package directions, omitting salt.  Meanwhile, saute onion and garlic in olive oil until onion is translucent.  Drain fettuccine, set aside in strainer.  In pasta pot, combine undrained tomatoes, ricotta cheese, onions and garlic mixture, and seasonings.  (Add chicken or shrimp, if desired).  Stir to combine, breaking up tomatoes into bite sized pieces.  Allow sauce to come to a boil over medium-low heat.  Reduce heat and simmer for 5 minutes.  Add drained fettuccine and toss to coat.

Serves 6

 310 Calories | 5 Fat | 56 Carbs | 2 Sat Fat

13 Protein |  25 Sugar | 3 Fiber

SmartPoints™: 12

(calculated without added chicken or shrimp)

Please note: WEIGHT WATCHERS is the registered trademark of Weight Watchers International, Inc. SmartPoints is a trademark of Weight Watchers International, Inc.  The nutritional calculations are included as a reference only.  Please recalculate your own values based on the ingredients you use and/or the amount you eat.