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Light Pasta Alfredo With Roma Tomatoes

Make this light Alfredo sauce by using fat-free half and half
pasta alfredo with tomatoes


Make this light Alfredo sauce by using fat-free half and half.


  • 1 Tablespoon butter, such as Darigold butter
  • 2 small cloves garlic, minced
  • 1 Teaspoon all-purpose flour
  • 1 1/2 Cup half and half, such as Darigold Fat Free Half & Half
  • 3/4 Cups grated Parmigiano-Reggiano cheese, divided
  • 4 Roma tomatoes, chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 16-ounce package egg pasta


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.