Light Fettuccine with Tomatoes and Basil

• 8 ounces uncooked fettuccine
• 14 cup chopped onion
• 18 teaspoon crushed red pepper flakes
• 1 tablespoon butter or 1 tablespoon margarine
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 14 teaspoon salt
• 13 cup fat-free evaporated milk
• 14 cup chopped fresh basil
• 2 tablespoons grated parmesan cheese

1. Cook fettuccine according to package directions.
2. Meanwhile, in a large non-stick skillet, saute onion and red pepper flakes in butter until onion is tender.
3. Add tomaatoes and salt; cook and stir over medium-high heat until most of the liquid has evaporated.
4. Remove from the heat; let stand for 1 minute.
5. Gradually whisk in milk.
6. Drain fettuccine and place in a large bowl.
7. Add the basil, parmesan cheese and tomato mixture; toss to coat.

fettuccine, onion, red pepper, butter, tomatoes, salt, milk, fresh basil, parmesan cheese

Taken from www.food.com/recipe/light-fettuccine-with-tomatoes-and-basil-80702 (may not work)