Fettuccini with Creamy Tomato Sauce

• 8 ounces fettuccine pasta, dried
• 14 cup chopped onion
• 2 cloves garlic, minced
• 23 cup low-fat ricotta cheese
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh chives
• 2 teaspoons sugar
• 18 teaspoon black pepper
• 1 (14 ounce) can diced tomatoes, undrained

1. Cook and drain fettucini as directed on package, omitting any oil.
2. Spray a large saucepan with Pam and heat over medium high heat.
3. Cook onion and garlic in saucepan, stirring, until onion is crisp tender.
4. Stir in remaining ingredients.
5. Heat to boiling, then reduce to simmer.
6. Cook, uncovered, 5 minutes, until slightly thickened.
7. Serve over fettuccini.

pasta, onion, garlic, lowfat ricotta cheese, fresh basil, fresh chives, sugar, black pepper, tomatoes

Taken from www.food.com/recipe/fettuccini-with-creamy-tomato-sauce-79297 (may not work)