Spaghetti Alfredo with Roma Tomatoes
My husband was working late tonight, and I needed something quick, simple, and easily portioned to make for dinner. So, after tearing through my crisper looking for veggies, I decided upon some nice looking Roma tomatoes in an Alfredo sauce. I wrote the recipe to serve 4-6.
- 1/2 cup sweet butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 cup half and half
- 2-3 fresh roma tomatoes, cored, seeds removed, and diced
- 1/4 tsp white pepper
- 1/2 cup grated fresh parmagiano reggiano
- 3/4 cup mozzarella cheese
- 1 box of spaghetti, or 12 oz of pasta of your choice
Melt the butter in a medium saucepan over low heat. Add the garlic, cream, pepper, and bring to a simmer, while stirring often. Add the parmagiano and simmer sauce for about 10 minutes or until the sauce has thickened and is smooth. When the sauce has thickened, add the mozzarella and stir until smooth and creamy, constantly stirring. Add the chopped tomatoes until warmed through.
While the sauce is cooking, cook the pasta according to package directions. Toss and serve.