#lightpasta

This lightened up sundried tomato fettuccine is a flavorful and satisfying pasta dish that's perfect for a quick weeknight dinner. The combination of tangy sundried tomatoes, garlic, and fresh basil creates a delicious sauce that coats the fettuccine beautifully. Plus, by using just a touch of olive oil and skipping heavy cream, it's a healthier option without sacrificing any flavor.

Ingredients: 8 oz fettuccine pasta. 1/2 cup sundried tomatoes, chopped. 2 cloves garlic, minced. 2 tbsp olive oil. 1/4 cup grated Parmesan cheese. 1/4 cup fresh basil leaves, chopped. Salt and pepper to taste.

Instructions: Cook fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water. In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped sundried tomatoes. Saut for 2-3 minutes until fragrant. Add cooked fettuccine to the skillet along with reserved pasta water. Toss to combine and coat the pasta with the sauce. Stir in grated Parmesan cheese and chopped basil leaves. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the sauce thickens slightly and coats the pasta evenly. Serve hot, garnished with extra Parmesan and basil leaves if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes