Monday, June 6, 2011

Spaghetti with Cheesy Tomato Cream Sauce

This is a food nanny recipe, with a lighter red sauce that is really tasty.

1/4 c. olive oil
4 garlic cloves, minced
1/2 small white onion, minced
2-14 oz. diced tomatoes (puree for smooth sauce)
1/2 c. parm. cheese
1/2 c. cream or half and half
1/4 c. low fat ricotta cheese
20 fresh basil leaves or 1/2 t. dried
1/4 t. coarse salt
1/4 t. black pepper
1/4 t. crushed red pepper flakes

8 oz. spaghetti

Heat oil over med-high heat. Cook & stir garlic and onion till fragrant. Add rest. Cook over low heat 10-15 minutes till the sauce coats the back of the spoon.

Serve with salad and italian bread.

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