This tomato Alfredo sauce is both quick and great tasting!
Ingredients
- dry fettuccine pasta: 1 pound
- frozen green peas: 0.75 cup
- tomatoes: 1 can (14.5 ounce can, diced)
- low-fat sour cream: 1 cup
- Parmesan cheese: 0.75 cup (grated)
- salt: (to taste)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes, adding peas just before pasta is done. Drain.
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Combine tomatoes, sour cream, Parmesan, and 1/4 cup reserved juice. Add pasta and peas. Season with salt and pepper to taste.
