Pasta is such an easy ingredient for a #MeatlessMonday meal.
It doesn’t take long to cook, and there’s a myriad of sauces that are delicious and don’t require meat. Like this Pasta with Pomodoro Cream Sauce. It’s pasta, canned tomatoes, cream, Parmesan, and basil. That’s it. The only time it takes to make is how long it takes to cook the pasta. You can easily simmer the sauce while it’s cooking and have dinner on the table in less than 30 minutes.
Pomodoro in itself is such a deliciously quick meal.
It’s usually made with fresh tomatoes, but they really didn’t look all that tasty this week. They had that plastic look to them. You know what I mean? They’re more pink than red? Besides, canned tomatoes are always in season! I used petite diced for this dish, but I’ve also used canned whole and chopped them up. Fresh would be best, but they’re just not farm fresh yet.
I’ve made pomodoro so many times. I thought I’d twist things up a bit and sort of combine this sauce with my favorite sauce; Alfredo. This isn’t rich like Alfredo is. It still maintains its lightness with just a hint of richness between the half and half and the Parmesan. The sweet tomatoes and rich cream are the perfect combination for this delicious dish.
Is it just me? Or is the only way you can chop basil for pasta is a chiffonade? Something about those tiny ribbons of tasty goodness that just makes things a bit more fancy. I love how they look sprinkled over the pasta. I saved a few from the sauce to add as a pretty garnish for a pop of color. Looks delicious doesn’t it?
- 4 cloves minced garlic
- 8 ounces angel hair pasta, cooked
- 28 ounces petite diced, canned tomatoes
- 1/2 cup fat free half and half
- 1/2 cup Parmesan cheese, grated
- 1/2 cup thinly sliced fresh basil
- Cook pasta according to package directions omitting additional salt and fat.
- While the pasta is cooking, heat a skillet coated with cooking spray over medium-high heat. Add garlic and sauté 1 to 2 minutes or until fragrant. Reduce heat and add tomatoes. Simmer until the pasta is cooked.
- Drain the pasta and set aside.
- Add the cream and Parmesan to the tomatoes and simmer 1 minute. Add the pasta and the basil to the pan and toss to coat.
- Serve with garlic bread.