Ingredients:

• 8 oz. uncooked fettuccine
• 1/4 cup chopped onion
• 1/8 tsp. crushed red pepper flakes
• 1 Tbsp. butter or stick margarine
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1/4 tsp. salt
• 1/3 cup fat-free evaporated milk
• 1/4 cup chopped fresh basil
• 2 Tbsp. grated Parmesan cheese

How to Prepare:
Cook fettuccine according to package directions. Meanwhile, in a large non-stick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of th eliquid has evaporated. Remove from the heat; let stand for 1 minute. Gradually whisk in the evaporated milk.

Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese, and tomato mixture; toss to coat.