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Spaghetti with Creamy Tomato Sauce

AuthorAlec Barnaby
Yields1 Serving
 12 oz Hi-Lo whole-wheat spaghetti, broken in half
 3 tbsp extra-virgin olive oil
 1 tbsp tomato paste
 4 cloves garlic, thinly sliced
 2 medium tomatoes, roughly chopped
 1 Handful fresh basil leaves, plus more for serving
 1 Large pinch crushed red pepper flakes
 1 pinch Kosher salt
 ½ cup grated Parmesan, plus more for serving
 2 oz low-fat cream cheese, cut into small pieces
1

Put Hi-Lo spaghetti, oil, tomato paste, garlic, tomatoes, basil, red pepper flakes and 1 teaspoon salt in a high-sided medium skillet.

Add 5 cups of water and bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes.

Stir in the Parmesan and cream cheese (the sauce will thicken more) and season with salt if needed. Top with more Parmesan and sliced and whole basil leaves.

Ingredients

 12 oz Hi-Lo whole-wheat spaghetti, broken in half
 3 tbsp extra-virgin olive oil
 1 tbsp tomato paste
 4 cloves garlic, thinly sliced
 2 medium tomatoes, roughly chopped
 1 Handful fresh basil leaves, plus more for serving
 1 Large pinch crushed red pepper flakes
 1 pinch Kosher salt
 ½ cup grated Parmesan, plus more for serving
 2 oz low-fat cream cheese, cut into small pieces

Directions

1

Put Hi-Lo spaghetti, oil, tomato paste, garlic, tomatoes, basil, red pepper flakes and 1 teaspoon salt in a high-sided medium skillet.

Add 5 cups of water and bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes.

Stir in the Parmesan and cream cheese (the sauce will thicken more) and season with salt if needed. Top with more Parmesan and sliced and whole basil leaves.

Notes

Spaghetti with Creamy Tomato Sauce
IngredientsDirections
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