MAIN DISHES

Light Pasta Alfredo With Roma Tomatoes

INGREDIENTS

  • 1 tablespoon Darigold butter
  • 2 small cloves garlic, minced
  • 1 teaspoon all-purpose flour
  • 1 1/2 cups Darigold Fat Free Half & Half
  • 4 Roma tomatoes, chopped
  • 3/4 cup grated Parmesan cheese, divided
  • Salt & pepper to taste
  • 1 16 oz. package egg pasta

INSTRUCTIONS

Melt butter in a saucepan over medium heat. Add minced garlic and saute 1 minute. Stir in flour. Gradually add half & half, stirring with a wire whisk until mixture is blended. Cook, stirring constantly, 8 minutes or until mixture is thickened and bubbly. Stir in 1/2 cup Parmesan cheese, stirring constantly until melted. Add chopped tomatoes, salt and pepper. In a large saucepan, cook pasta according to package directions. Drain. Return pasta to hot saucepan. Stir in Alfredo sauce mixture. Toss to coat. Sprinkle with remaining 1/4 cup Parmesan cheese.

TIME

Preparation: 15 minutes Cooking: 20 minutes

RECIPE YIELD/SERVING SIZE

Makes 4 servings.