Low-Fat Linguine With Tomatoes And 'Cream'

1. Heat oil in a large nonstick skillet over medium heat.

2. Add onions and garlic.

3. Cook 5 minutes, stirring frequently.

4. Add stewed tomatoes, basil, and pepper; bring to boiling.

5. Reduce heat to low and simmer, uncovered, for 10 minutes.

6. Stir in milk and continue to simmer 5 minutes more.

7. While sauce is cooking, prepare linguine according to package directions; drain.

8. Add cooked linguine to tomato mixture, along with parmesan cheese.

9. Toss until pasta is coated with sauce.

10. Serve.

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Nutrient	Quantity
Total fats	40.2211 g
Protein	58.8749 g
Carbohydrates	42.5542 g
Energy	744.2571 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1363 g
Water	656.5242 g
Aspartic acid	0.8839 g
Calcium, Ca	486.9063 mg
Lutein + zeaxanthin	58.0935 g
Fiber, total dietary	8.4783 g
Fatty acids, total saturated 22:0	0.0116 g
Carotene, beta	966.0786 g
Niacin	5.0025 mg
Vitamin A, RAE	162.7664 g
Arginine	0.7168 g
Riboflavin	0.5031 mg
Tocopherol, beta	0.0099 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0004 g
Fatty acids, total saturated 20:1	0.0394 g
Glutamic acid	2.2651 g
Sodium, Na	386.8986 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1666 g
Total lipid (fat)	40.2211 g
Manganese, Mn	1.6725 mg
Fructose	2.0649 g
Proline	0.2033 g
Fatty acids, total saturated 16:0	3.9536 g
Fatty acids, total saturated 8:0	2.0127 g
Sucrose	1.5841 g
Choline, total	193.6679 mg
Sugars, total	21.846 g
Serine	0.2694 g
Fatty acids, total saturated 10:0	1.6115 g
Fatty acids, total saturated 18:0	1.853 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.7764 mg
Selenium, Se	54.3372 g
Ash	6.5244 g
Fatty acids, total saturated 18:1 undifferentiated	8.087 g
Pantothenic acid	1.7894 mg
Phenylalanine	0.2708 g
Copper, Cu	1.2104 mg
Betaine	0.1981 mg
Thiamin	0.5528 mg
Retinol	73.85 g
Methionine	0.0847 g
Iron, Fe	7.7609 mg
Carbohydrate, by difference	42.5542 g
Phosphorus, P	760.5011 mg
Folate, total	112.3775 g
Tocopherol, gamma	0.095 mg
Fatty acids, total saturated 4:0	0.0243 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	0.0575 g
Alanine	0.2728 g
Cholesterol	116.3333 mg
Valine	0.2955 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	1.5244 g
Glycine	0.259 g
Carotene, alpha	210.5293 g
Glucose (dextrose)	3.1529 g
Fatty acids, total saturated 14:0	5.0975 g
Zinc, Zn	4.027 mg
Isoleucine	0.2172 g
Fatty acids, total saturated 12:0	12.7125 g
Fatty acids, total polyunsaturated	1.9331 g
Fatty acids, total polyunsaturated 17:1	0.0112 g
Leucine	0.3765 g
Tocotrienol, alpha	0.0664 mg
Vitamin A, IU	2033.4888 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	112.3775 g
Tryptophan	0.0816 g
Vitamin C, total ascorbic acid	79.4434 mg
Phytosterols	45.3545 mg
Galactose	0.0028 g
Fatty acids, total polyunsaturated 18:1 c	0.0019 g
Fatty acids, total saturated 20:0	0.0373 g
Fatty acids, total saturated 6:0	0.1776 g
Tyrosine	0.1688 g
Vitamin B-12	2.4317 g
Vitamin K (phylloquinone)	37.9068 g
Fatty acids, total saturated	27.515 g
Histidine	0.139 g
Fatty acids, total monounsaturated	8.3047 g
Threonine	0.2205 g
Folate, food	112.3775 g
Fatty acids, total polyunsaturated 17:0	0.002 g
Cryptoxanthin, beta	0.4782 g
Vitamin E (alpha-tocopherol)	3.6808 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	140.5267 mg
Lysine	0.3122 g
Potassium, K	1729.6047 mg
Cystine	0.1062 g
Fluoride, F	1.8583 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	0.5 cup	276	6.648	28.608
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	2 teaspoons	79.56	0	9
Onion	1 cup	64	14.944	0.16
Parmesan cheese	3 tablespoons	55.5	6	0.75
Tomato	1 can	62.069	13.7631	0.5397
Pepper	0 teaspoon	0.7216	0.1839	0.0094
Basil	1 teaspoon	0.2032	0.0234	0.0057
linguine	8 ounces	201.7333	0	1.1333