Pasta with Creamy Tomato Sauce (Healthier Version)

Sometimes comfort food just calls me.

A lot of time that food is laden with high calories and carbs.  So what to do when you made a resolution to eat healthy or lose weight and you are only 1 month in and already wanting to throw it out the window?

Try this wonderful creamy pasta sauce.  It's a healthier version since it doesn't use any cream!  Using evaporated milk with a little added cornstarch gives it the texture and richness of cream, without all the fat.  Love that!

This sauce is so easy to throw together that you can easily make it during the week to feed the whole family. To help control the carbs, use a high fiber spaghetti such as Barilla Plus, which tastes great.  Trust me, everyone will love it, and no one will miss the calories.

Enjoy!



Pasta with Creamy Tomato Sauce (Healthier Version)

serves 4

2 Tablespoons olive oil
1/2 medium onion, small dice
2 cloves garlic, minced1 28-oz. can crushed tomatoes 
Pinch of chili flakes
1 tsp Italian herbs
Kosher Salt
1 cup low fat evaporated milk
1/4 tsp cornstarch
1 pound Thin Spaghetti or other pasta(I used Barilla Plus)
grated Parmesan

To a large skillet over medium heat add the olive oil and diced onion.  Cook about 7 minutes until transparent.  Add the garlic and cook another 30 seconds.  Add the crushed tomatoes, chili flakes, Italian herbs, and salt (to taste) stirring to combine.  Bring the pasta sauce to a low boil and cook about 15 minutes.

Meanwhile cook pasta according to package directions, to al dente.  Drain and set aside.  Turn the heat to low under the skillet.  In a measuring cup add evaporated milk and whisk in the cornstarch.  Add to the sauce and stir to combine.  Add cooked pasta to the skillet and toss to coat.  

Divide pasta among four plates and top with grated Parmesan cheese.  Serve immediately.