Creamy Fettuccine with Rosa Tomato Sauce
Prep Time
15mins
Time to Table
30mins
Servings
8
Ingredients
- 1 pound dry fettuccine
- 1 tablespoon olive oil
- 4 green onions, finely chopped
- 4 garlic cloves, finely chopped
- 3 fresh Heirloom tomatoes, chopped
- 14.5 ounce can petite diced tomatoes
- 1 teaspoon fresh thyme
- 1/4 teaspoon dry marjoram
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 teaspoon chicken bouillon granules
- 1 teaspoon salt
- 1 cup Daisy Sour Cream
- 1 cup shredded Parmesan cheese
Ingredients
- 1 pound dry fettuccine
- 1 tablespoon olive oil
- 4 green onions, finely chopped
- 4 garlic cloves, finely chopped
- 3 fresh Heirloom tomatoes, chopped
- 14.5 ounce can petite diced tomatoes
- 1 teaspoon fresh thyme
- 1/4 teaspoon dry marjoram
- 1 teaspoon ground cumin
- 2 bay leaves
- 1 teaspoon chicken bouillon granules
- 1 teaspoon salt
- 1 cup Daisy Sour Cream
- 1 cup shredded Parmesan cheese
Directions
- Cook the fettuccine as directed on the package. Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Add the onions and cook for 1 to 2 minutes stirring frequently or until the onions are transparent.
- Add the garlic and cook for 30 seconds; stir frequently. Stir in the fresh tomatoes and cook, stirring frequently, for 4-6 minutes or until tomatoes are slightly cooked. Add the canned tomatoes, thyme, marjoram, cumin, bay leaves, chicken bouillon, and salt.
- Cook for 2-4 minutes more. Remove from the heat. Add the sour cream to tomato sauce mix and stir constantly until heated through.
- Remove the bay leaves. Drain the fettuccine. Pour the sauce over the warm fettucine and stir until the fettuccine is well coated. Serve immediately and sprinkle each serving with Parmesan cheese.
- Calories:351
- Cholesterol:27
- Dietary Fiber:3
- Protein:13
- Sodium:645
- Total Carbohydrate:48
- Total Fat:11
