Make this light Alfredo sauce by using fat-free half and half.
Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute. Stir in flour.
Gradually add half and 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 Parmigiano-Reggiano 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 Parmigiano-Reggiano cheese.