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Prep 10min
Total40min
Servings2
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Ingredients
1
tablespoon olive or vegetable oil
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
1
can (28 ounces) whole Italian-style plum tomatoes, drained
1/2
cup whipping (heavy) cream
1/4
teaspoon salt
1/8
teaspoon pepper
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Steps
1
Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, parsley, basil
and tomatoes in oil 10 minutes, breaking up tomatoes and stirring occasionally.
2
Stir in remaining ingredients; reduce heat to low. Cook 15 to 20 minutes, stirring
occasionally, until sauce is thickened. Use sauce immediately, or cover and
refrigerate up to 24 hours.
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Replacing whipping cream with evaporated skimmed milk is the secret
to cutting calories and fat in this sauce. To lower fat and calories even more, leave
out the olive oil, and use a nonstick skillet sprayed with cooking spray.
Use a mini-food processor to quickly chop the onion and garlic.
Pasta Pairings with Tomato Cream Sauce: Choose a sturdy pasta, such as penne or mostaccioli, with this chunky cream sauce. Or try a long, wide pasta, such as fettuccine.
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Nutrition Facts
Serving Size:1 Serving
Calories
165
Calories from Fat
115
Total Fat
13g
Saturated Fat
6g
Cholesterol
35mg
Sodium
450mg
Total Carbohydrate
12g
Dietary Fiber
3g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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