Spaghetti with Skinny Tomato Cream Sauce

This recipe for Spaghetti with Skinny Tomato Cream Sauce is a fail-safe pasta dish that proves low fat doesn’t mean a lack of flavor.  I Love tomato pasta sauces!  Some of my all-time favorites are my Easy Homemade Tomato Sauce, Mushroom Tomato Sauce, and Spaghetti Bolognese.  Try them and you will not be disappointed!

Creamy Pasta Sauce Without the Guilt

This vegetarian recipe is the perfect solution when you want something quick and tasty on a busy weeknight.  Not only that, but it’s a cream sauce with a lot less guilt!

I LOVE cream sauces, but with they are packed with calories and fats so as much as I’d like to make them all the time, I tend to limit how often I make them.

With this recipe, I found a lighter way of making a cream sauce so I no longer have to limit how often I make it! Why not serve my Perfect Garlic Bread, meal complete!

Now I know this isn’t a fat-free dish.  I think it would be impossible to make a fat free version because that would require skipping the Parmesan cheese,  and to me, that would be totally unacceptable!

How to Make Spaghetti with Skinny Tomato Cream Sauce (aka Pink Sauce):

Start with heating a large pan coated in low-fat cooking spray and saute the onion until soft (about 5 minutes).

Add the garlic and cook for about a minute more.

Add the tomatoes.

Season with salt and pepper and cook, uncovered, over medium heat for about 10 minutes.

Add the half and half and Parmesan cheese. Season to taste and cook on low heat another few minutes.

Add the cheese and parsley.

Coat the slightly undercooked pasta and add a little pasta water to loosen if need be. 

Once the pasta is desired softness, add the sauce and serve hot with grated cheese.

It’s that easy!  This Skinny Spaghetti with Tomato Cream Sauce may be low fat, but I promise it tastes absolutely amazing!

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Let's Make Spaghetti with Skinny Tomato Cream Sauce

Dig into a comforting bowl of creamy pasta, safe in the knowledge that it's low fat too.  It's a no-guilt meal that's sure to please!

4.87 from 23 votes

Prep10 minutes minutes

Cook15 minutes minutes

Total25 minutes minutes

Serves: 6 Servings

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Ingredients

• ▢ low-fat cooking spray
• ▢ 1 medium onion chopped
• ▢ 3 cloves garlic minced
• ▢ 28 oz crushed tomatoes canned
• ▢ Salt and Pepper to taste
• ▢ a pinch of sugar optional
• ▢ 1 cup fat free half and half
• ▢ grated Parmesan or Romano cheese to taste
• ▢ fresh parsley chopped
• ▢ 1 pound spaghetti

US Customary - Metric

Instructions

• Start your pasta water and cook until just under-cooked.
• Meanwhile, heat a large saucepan coated in low- fat cooking spray and saute the onion until soft (about 5 minutes).
• Add the garlic and cook for about a minute more (being careful not to let it get too dark).
• Add the tomatoes, season with salt and pepper and cook, uncovered, over medium heat for about 10 minutes.
• Taste the sauce and if you need to cut down on acidity, add a pinch of sugar.
• Add the half and half and Parmesan cheese. Season to taste and cook on low heat another few minutes.
• Drain the pasta (reserving some of the pasta water)and add it to the pan with the sauce. Coat the pasta and add a little pasta sauce to loosen if need be.
• Serve hot once the pasta is desired softness.

Tips + Notes

• Cook the spaghetti until just undercooked and finish cooking in the sauce.
• Don't add oil to your pasta water.  This will cause the sauce to slip off the pasta instead of coating it.
• Taste as you season.  Some parmesan cheeses are quite salty so you may want to wait to season with salt until after you've added the cheese.  Then taste, add the salt and taste again.

Nutrition Information:

Calories: 313 (16%)| Carbohydrates: 62g (21%)| Protein: 11g (22%)| Fat: 1g (2%)| Cholesterol: 1mg| Sodium: 44mg (2%)| Potassium: 282mg (8%)| Fiber: 2g (8%)| Sugar: 4g (4%)| Vitamin A: 15IU| Vitamin C: 2.1mg (3%)| Calcium: 61mg (6%)| Iron: 1mg (6%)

Nutritional Data Disclaimer

Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Author:Erren Hart

Course:Dinner

Cuisine:Italian

Keyword:spaghetti cream sauce, spaghetti sauce, Tomato Cream Sauce

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Update Notes: This post was originally posted in 2017, but was rewritten and republished with new photos a video, step by step instructions and tips in Sept of 2019.