Tomato Cream Sauce

I picked up some all natural, fresh tri-colored tortellini at the store the other day. Tonight I decided to make a low fat tomato cream sauce to serve over it.

I was making it up as I went, so I can't tell you how much of everything I used exactly, but here's my best guestimate:

• 2 cups fat free milk
• 3 tbsp EVOO
• 1/4 cup of water (I used water that my fresh mozz. balls were floating in)
• 1 tsp fresh minced garlic
• garlic powder
• onion powder
• salt
• 3 tbsp flour
• 1 cup of diced tomatoes
• 5 broken up leaves of fresh basil
• 3 tbsp low fat butter
• tbsp parmesan cheese

It has some fat in the recipe of course, but for a cream sauce, it's light, and Darcy agreed - you'd never know it was made with fat free milk and low fat butter. We loved it, and it's the first time I've tried making a low fat cream sauce, but it was well worth it. It probably only took 12 minutes from start to finish.

Mangia.