Easy Italian Pink Sauce Pasta
This simple pink sauce pasta recipe boasts a tomato and cream sauce along with onion, garlic, shredded mozzarella cheese, and al dente spaghetti, to create a meal anyone who likes Italian flavors is going to enjoy.
Servings: 6
Equipment
Ingredients
- 16 Ounces spaghetti cooked and drained
- 15 Ounces alfredo sauce
- 14 ½ Ounces canned diced tomatoes undrained
- 1 Tablespoon Italian seasoning
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
- ⅛ Teaspoon salt
- ⅛ Teaspoon black pepper freshly ground
- 1 Cup mozzarella cheese shredded
Instructions
- Follow the directions on the pasta box to cook the spaghetti. Set aside.
- Next in a large skillet, mix the alfredo sauce, diced tomatoes, garlic powder, onion powder, salt, and ground black pepper.
- Heat over medium-low heat until it simmers.
- Take off the heat and add in the pasta.
- Mix to coat the pasta with the sauce.
- Once the pasta is coated, incorporate the mozzarella.
- Turn the heat to low and heat the pasta through for 1 to 2 minutes, then serve hot.
Notes
Al dente spaghetti: Cook the spaghetti to al dente (tender but still with a little "bite" instead of being too soft).
Simmer the sauce: Don't use too much heat; the sauce should reach a gentle simmer, not a full boil. It just needs to be warmed up.
Serve hot: This dish is best served as soon as it's ready. Use metal tongs to serve.
Simmer the sauce: Don't use too much heat; the sauce should reach a gentle simmer, not a full boil. It just needs to be warmed up.
Serve hot: This dish is best served as soon as it's ready. Use metal tongs to serve.
Nutrition
Calories: 479kcal | Carbohydrates: 63g | Protein: 17g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 61mg | Sodium: 745mg | Potassium: 327mg | Fiber: 4g | Sugar: 5g | Vitamin A: 221IU | Vitamin C: 6mg | Calcium: 146mg | Iron: 2mg
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