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Creamy tomato fettuccine

GEHA | September 22, 2022

This homemade cheesy tomato sauce is sure to warm you up this fall.


  • 8 ounces of dried whole-wheat fettuccine, spaghetti or angel-hair pasta
  • Cooking spray
  • 1/3 chopped onion (about 1 small)
  • 2 medium garlic cloves, minced OR 1 teaspoon of minced jarred garlic
  • 14.5 ounce can of no-salt-added diced tomatoes, undrained
  • 2/3 cup fat-free ricotta cheese
  • 2 tablespoons of fresh chopped basil OR 1 teaspoon of dried basil, crumbled
  • 1 teaspoon of sugar
  • 1/8 teaspoon of pepper


  • Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Transfer to a large serving bowl. Cover to keep warm. Set aside.
  • Lightly spray a medium saucepan with cooking spray. Cook the onion and garlic over medium heat for three minutes, or until the onion is soft, stirring occasionally.
  • Stir in the tomatoes, ricotta cheese, basil, sugar, and pepper.
  • Bring to a boil over high heat. Reduce the heat and simmer for eight minutes, or until slightly thickened, stirring occasionally.
  • Pour the sauce over the pasta, tossing to combine.

This recipe serves four.

Nutritional values per serving:

266 calories
1 g total fat
7 mg
61 mg sodium
54 g
total carbohydrate
13 g

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