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Light Pasta Alfredo With Roma Tomatoes

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

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

Ingredients

  • 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

Directions

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.

 

 

Nutritional Facts
Servings4
Calories Per Serving682
Total Fat26g40%
Sugar8gN/A
Saturated14g69%
Cholesterol158mg53%
Protein25g49%
Carbs89g30%
Vitamin A214µg24%
Vitamin B120.8µg13.7%
Vitamin B60.4mg17.9%
Vitamin C10mg16%
Vitamin D0.7µg0.2%
Vitamin E1mg7%
Vitamin K9µg11%
Calcium291mg29%
Fiber5g19%
Folate (food)51µgN/A
Folate equivalent (total)439µg100%
Folic acid229µgN/A
Iron5mg28%
Magnesium89mg22%
Monounsaturated7gN/A
Niacin (B3)10mg50%
Phosphorus479mg68%
Polyunsaturated2gN/A
Potassium576mg16%
Riboflavin (B2)0.7mg42.9%
Sodium683mg28%
Thiamin (B1)1mg90%
Trans0.4gN/A
Zinc4mg23%