Light Pasta Alfredo With Roma Tomatoes

• 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 cup grated parmigiano-reggiano cheese, divided
• 4 roma tomatoes, chopped
• salt, to taste
• pepper, to taste
• 1 16-ounce package egg pasta

1. Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute. Stir in flour.
2. 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.
3. Stir in 1/2 cup Parmigiano-Reggiano cheese, stirring constantly until melted. Add chopped tomatoes, salt, and pepper.
4. In a large saucepan, cook pasta according to package directions. Drain.
5. Return pasta to hot saucepan. Stir in Alfredo sauce mixture. Toss to coat. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese.