- 8 ounces uncooked fettuccine
- 1/4 cup chopped onion
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon butter or stick margarine
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 teaspoon salt
- 1/3 cup fat-free evaporated milk
- 1/4 cup chopped fresh basil
- 2 tablespoons grated Parmesan cheese
- Cook fettuccine according to package directions. meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.