Creamy Tomato Pasta

  • Yield: 8 to 10 servings


1 (28-ounce) can no-salt-added stewed tomatoes, with their juices
1 (26-ounce) can no-salt-added whole tomatoes, drained and chopped
3tablespoons no-salt-added tomato paste
1teaspoon minced garlic
1tablespoon dried oregano
2teaspoons dried thyme
Salt and pepper
1 (12-ounce) can evaporated skimmed milk
1/4cup dry white wine
1cup sour cream
1cup grated fat-free Parmesan cheese
6ounces proscuitto, chopped
1tablespoon dried basil
1 (16-ounce) package fettuccine pasta


  1. In a large pot, combine stewed tomatoes, chopped tomatoes, tomato paste, garlic, oregano, thyme, and salt and pepper.  Bring to a boil, reduce heat, and simmer, uncovered, over medium heat 10 minutes.  Stir in evaporated milk and wine.  Simmer, stirring occasionally, 20 minutes.  Stir in sour cream, Parmesan, prosciutto and basil; simmer 5 minutes more.  Do not boil.
  2. Meanwhile, cook pasta according to package directions, omitting any oil and salt.  Drain well.  Pour tomato mixture over hot pasta, tossing until coated.

Nutritional Info *per serving

  • Calories 304
  • Fat 2g
  • Saturated Fat .5g
  • Cholesterol 13mg
  • Sodium 636mg
  • Carbohydrate 51.4g
  • Protein 15.9g