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Fettuccine In Fresh Tomato Cream Sauce

Course: Main Courses - Pasta & RIce, Main Courses - Vegetarian
Cuisine: Italian


  • 1 Tablespoon Butter
  • 1 Clove Garlic Finely Minced
  • 1 Cup Tomato Diced
  • 1/4 Cup Red Bell Pepper Finely Diced
  • 1/4 Teaspoon Dried Basil Crushed
  • 3/4 Cup Whole Milk
  • 2 Teaspoons Flour
  • 2 To 3 Tablespoons Parmesan Cheese Grated
  • A Pinch Or Two Nutmeg
  • 4 Cups Fettuccine Noodles Cooked


  • In nonstick fry pan, melt butter with garlic over medium-low heat. Add tomato and red bell pepper; let simmer for a few minutes.
  • Sprinkle basil over the top while it is simmering. Add milk, reserving 1 tablespoon. Mix reserved milk with flour and add to tomato mixture. Keep stirring while it simmers another 2 minutes until sauce has thickened.
  • Sprinkle Parmesan cheese and nutmeg on top; stir. Serve over fettuccine noodles.