healthy tomato cream sauce
Cook pasta in 4 quarts of boiling water with 1/4 teaspoon salt for 8 minutes or until noodles are almost al dente.
Drain pasta, reserving 1 1/3 cups of pasta cooking water.
Heat a large skillet over medium-low heat. Add oil then garlic and cook for 2 minutes, stirring occasionally.
Stir in remaining 1/4 teaspoon salt and tomatoes, cook for 3 minutes.
Add in reserved 1 1/3 cups pasta water and bring to a boil.
Stir in cream cheese and mix until smooth.
Add in pasta and red pepper and cook an additional 3 minutes or until pasta is al dente, tossing to coat.
Divide pasta among 4 bowls, top with 1 tablespoon of basil and sprinkle with Parmesan cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (760g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 105 | ||
Calories from Fat: 44 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 5.7mg | 2 % | |
Sodium 238mg | 8 % | |
Potassium 453.6mg | 12 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 8.5g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
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