Fettuccine with Tomato-Cream Sauce

Well, it’s officially 2015! Have you made any resolutions? I bet some of you have made diet and weight-loss resolutions. While I LOVE cakes, pies, and cookies, I’m going to try to post a few healthy recipes (for you and for myself!) This first one is from the Cooking Light magazine, and I have modified it to make it even healthier than originally published. I am trying to eat whole wheat (instead of refined grains), organic, and nothing artificial. It’s tough to find all of the groceries I need, and I’ve got to say, it’s quite a bit more expensive! But, I guess I’m paying for my family’s health by buying wholesome foods! I’d rather pay a few more dollars for healthy foods now than pay for doctor’s bills later in life! In the pictures you’ll see regular white pasta, but if you can use whole wheat pasta, you should try it!

Ingredients List:

8 oz. uncooked whole wheat fettuccine
4 quarts boiling water
1/2 tsp. salt (divided)
1 T. olive oil
3 T. minced garlic
1 (28 oz.) can organic whole peeled tomatoes (drained and crushed)
3 oz. organic cream cheese
10 kalmata olives (pitted and chopped)
1/4 tsp. crushed red pepper

Directions:

1. Cook pasta in 4 quarts boiling water with 1/4 tsp. salt for 8 minutes or until noodles are almost al dente. Drain pasta through a sieve over a bowl; reserve 1 1/3 cups pasta cooking water.

2. Heat a large skillet over medium-low heat. Add oil to pan. Add garlic and cook for 2 minutes, stirring occasionally.

3. Stir in remaining 1/4 tsp. salt and tomatoes; cook 3 minutes, stirring occasionally.

4. Stir in reserved 1 1/3 cups pasta water. Bring to a boil.

5. Add cream cheese; stir until smooth.

6. Add pasta, olives, and crushed red pepper. Cook 3 minutes or until pasta is al dente, tossing to coat. Pasta will look runny and liquidy, but this will thicken.