Tomato Alfredo

Ingredients

• 1 pound dry fettuccine pasta
• 0.75 cups frozen green peas
• 1 can diced tomatoes , 14.5 ounce
• 1 cup low-fat sour cream
• 0.75 cups grated Parmesan cheese
• salt to taste
• ground black pepper to taste

Instructions

1. 1

   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.

2. 2

   Combine tomatoes, sour cream, Parmesan, and 1/4 cup reserved juice. Add pasta and peas. Season with salt and pepper to taste.