Ingredients:
- 1/2 box of capellini (angel hair pasta)
- About 1/3 C cream (I used heavy, but I'm sure light or even condensed milk would have been fine)
- 3 T margarine (or butter; I used some reduced fat smart balance or something like that)
- A few shakes of salt, pepper, red pepper flakes (not necessary but I had it on hand), onion and garlic powders
- 1/3 C parmesan cheese (I used kraft's 1/3rd less fat brand)
- 1 can of dice "fire roasted and garlic" tomatoes
Directions:
- Cook the pasta as directed, reserving the remaining liquid, and set each aside (toss the pasta with a bit of the remaining liquid and some olive oil so it doesn't stick)
- Put the diced tomatoes in a medium sized pot along with dashes of salt/pepper/sun-dried tomato flakes/onion/garlic to taste and cook on medium high heat until most of the liquid is gone
- Add the butter and cream; cook for another 2 minutes
- Add the parmesan cheese gradually while stirring
- Add the sauce to the pasta, toss, and serve!
