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Tomato-Basil Alfredo Pasta
The Tomato-Basil Alfredo Pasta marries the rich flavors of sun-ripened tomatoes and basil with a velvety Alfredo sauce. The dish is finished off with a generous sprinkle of Parmesan, creating a comforting and pleasurable meal that pasta enthusiasts will absolutely love.
5
23 min
TOTAL TIME
537
CALORIES
$1.10
PER SERVING
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Ingredients
Directions
7 STEPS
8 min
PREP TIME
15 min
COOK TIME
23 min
TOTAL TIME
1
Bring a large pot of salted water to a boil. Add the fresh fettuccine pasta and cook according to package instructions, then drain and set aside.
2
In a large saucepan, melt the unsalted butter over medium heat and add the minced garlic, sauté until golden and fragrant, around 1-2 minutes.
3
Pour in the Alfredo sauce and canned tomato sauce, stir to combine.
4
Add the finely chopped fresh basil and salt, stir again
5
Let the sauce simmer on low heat for approximately 5 minutes, then add the shredded Parmesan cheese, stirring until it melts into the sauce.
6
Place the cooked fettuccine into the pan with the sauce, toss until the pasta is well coated. Sample the pasta for seasoning, and if necessary, add a bit more salt.
7
Serve on warm plates, and if desired, sprinkle a bit more shredded Parmesan cheese on top before eating.
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Health Info
Macros
73g
CARBS
18g
FAT
22g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
