Tomato Fettuccine Alfredo

Tomato Fettuccine Alfredo, a vegetarian Italian dish that combines the velvety texture of Alfredo sauce with the vibrant tang of tomatoes. This quick recipe is perfect for busy weeknights and is gluten-free, making it suitable for various dietary needs.

The flavor profile is a harmonious blend of savory Parmesan and fresh tomatoes, making it versatile for any meal. Serve it as a main dish or pair it with a side salad for a complete dinner.

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Recipe Collection: Dinner

Serving Size: 7

Cooking Time: 25 minutes

Overview

This Tomato Alfredo is a quick and delicious pasta dish that combines the creamy richness of Alfredo sauce with the tangy flavor of tomatoes. It's perfect for a fast weeknight dinner that doesn't compromise on taste.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

Italian

Ingredients

• 1 Pound (lb) dry fettuccine pasta
• 0.75 Cups frozen green peas
• 1 14.5 Ounces (oz) diced tomatoes, drained
• 1 Cup low-fat sour cream
• 0.75 Cups Parmesan cheese, grated
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste

Steps

1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook the fettuccine until tender yet firm to the bite, about 8 minutes. Add the peas just before the pasta is done. Drain the pasta and peas.
2. In a large bowl, combine the diced tomatoes, sour cream, Parmesan cheese, and 1/4 cup of the reserved juice from the tomatoes.
3. Add the cooked pasta and peas to the tomato mixture. Toss to combine.
4. Season with salt and ground black pepper to taste. Serve immediately.

Enjoy your creamy and tangy Tomato Alfredo!