Low Fat Fettuccine with Tomato Sauce
Indulge in a guilt-free classic with this Low Fat Fettuccine with Tomato Sauce—an easy, wholesome, and flavor-packed dish that’s perfect for busy weeknights! Featuring tender fettuccine tossed in a vibrant, homemade tomato sauce infused with the rustic flavors of garlic, onion, oregano, and basil, this recipe delivers maximum taste with minimal fat. A touch of red pepper flakes adds a delightful hint of spice, while fresh basil leaves provide the perfect finishing touch. Ready in just 30 minutes, this light yet satisfying pasta dish is ideal for health-conscious food lovers looking for quick, nutritious meals. Pair it with a sprinkle of optional Parmesan cheese to elevate the experience! Perfect for vegetarian diets, this recipe is a go-to for a balanced dinner.
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Recipe Information
Ingredients
- 300 grams fettuccine pasta
- 1 tablespoon olive oil
- 1 medium onion
- 3 garlic cloves
- 400 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 10 fresh basil leaves
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
In a large pot, bring water to a boil and add a pinch of salt.
Cook the fettuccine according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
While the pasta cooks, finely chop the onion and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion to the skillet and sauté for about 5 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the canned crushed tomatoes and stir to incorporate with the onion and garlic.
Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper to the sauce. Stir well.
Let the sauce simmer on low heat for about 10 minutes, stirring occasionally, allowing the flavors to meld together.
If the sauce becomes too thick, add a splash of the reserved pasta water to achieve desired consistency.
Add the cooked fettuccine to the skillet and toss to coat the pasta thoroughly with the tomato sauce.
Serve the low-fat fettuccine hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1839 mg | 80% | |
| Total Carbohydrate | 279.4 g | 102% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 34.6 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 922 mg | 71% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3272 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
