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fettuccini-cilantro-tomato-sauce recipe

Date: Tue, 21 Jul 1998 05:56:10 -0700
From: (Mykdmom1@aol.com)

Fettuccine with Cilantro-Tomato Sauce

Thin, flat pasta is topped with a tomato sauce flavored with spicy
cilantro and sprinkled with Parmesan

YIELD:  4 servings  *  PREPARATION TIME:  15  minutes
COOKING TIME:  33 minutes plus pasta cooking time

1/4  cup nonfat vegetarian "chicken" broth     3/4 teaspoon hot pepper sauce
2  medium onions, sliced      1/2 teaspoon sugar
2  cloves garlic, minced      4 quarts water
3 1/2 cups low-sodium canned tomatoes,    8 ounces fettuccine
  chopped, juice reserved      2 tablespoons grated nonfat Parmesan 
1  Tablespoon dried cilantro      (optional)

1. Heat broth in a large skillet.  Add onions and garlic and saute
until onions become translucent, about 3 minutes.

2. Add tomatoes with juice, cilantro, hot pepper sauce, and sugar.
Bring to a boil, reduce heat, and simmer, stirring occasionally until
sauce has thickened slightly, about 30 minutes.

3. Bring water to a rapid boil in a large, covered pot.  Add pasta by
holding it in a bundle at one end and slowly bending it inside the pot
as the pasta softens.  Keep water boiling; stir pasta with a
long-handled wooden fork to prevent it from sticking together.  Follow
cooking time recommendation on the package.  Pasta should be cooked
through but still firm.  Check for doneness by biting into a piece of
pasta rinsed in cold water.  Drain cooked pasta into a colander in the

4. Toss pasta with sauce and sprinkle with Parmesan.

 Calories Per Serving:  388 Carbohydrates:  84 g
 Fat:  2 g     Dietary Fiber:  3 g
 Cholesterol:  3 mg   Sodium:  82 mg
 Protein:  11 g

kwlacto lacto