ALFREDO PASTA WITH VEGETABLES RECIPES

PENNE ALFREDO WITH VEGETABLES RECIPE | ALLRECIPES

Penne Alfredo with Vegetables Recipe | Allrecipes image

Family loves this low fat recipe. You can use regular penne or ziti pasta if desired.

Provided by Karen

Categories Pasta and Noodles Noodle Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

½ (1 pound) package whole wheat penne
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 large cloves garlic, minced
2 tablespoons butter
3 tablespoons all-purpose flour
1?½ cups fat-free half-and-half
1 cup fat-free milk
1 cup shredded Parmesan cheese
2 teaspoons Italian seasoning
salt and ground black pepper to taste
1 (14.5 ounce) can Italian-style diced tomatoes
1 (10 ounce) package frozen chopped spinach, thawed and drained

Steps:

Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. Transfer pasta to a large bowl.
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until browned, 7 to 10 minutes.
Melt butter in another skillet over medium heat; cook and stir flour in melted butter until lightly golden, 3 to 4 minutes. Gradually whisk half-and-half and milk into flour mixture until thickened, about 5 minutes. Stir Parmesan cheese and Italian seasoning into cream sauce. Season with salt and pepper. Stir in tomatoes, spinach, and onion mixture; simmer until heated through.
Pour vegetable sauce over pasta and toss to coat.

Nutrition Facts : Calories 521.1 calories, CarbohydrateContent 64.4 g, CholesterolContent 38.7 mg, FatContent 17.8 g, FiberContent 7.8 g, ProteinContent 26.8 g, SaturatedFatContent 8.5 g, SodiumContent 743.2 mg, SugarContent 12.6 g

VEGGIE ALFREDO | READY SET EAT

Veggie Alfredo | Ready Set Eat image

Fettuccine tossed with broccoli, tomatoes and a reduced-fat Alfredo sauce

Provided by ReadySetEat

Total Time 40 minutes

Prep Time 40 minutes

Yield 6

Number Of Ingredients 11

Ingredients

2 cups Birds Eye® Broccoli Florets
1 pkg (16 oz each) dry whole wheat fettuccine, uncooked
4 tablespoons Fleischmann's® Original Spread-tub
1 teaspoon finely chopped garlic
3 tablespoons all-purpose flour
1 can (12 oz each) fat free evaporated milk
1 cup chicken or vegetable broth
3/4 cup shredded Parmesan cheese, divided
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained

Steps:

Place frozen broccoli in large colander. Cook pasta according to package directions, omitting salt. Drain pasta over broccoli; set aside.
Melt Fleischmann's in large saucepan over medium-high heat. Add garlic and cook 1 minute or until lightly browned and fragrant. Stir in flour; cook 1 to 2 minutes or until mixture is lightly browned and bubbly.
Add milk and broth; whisk to combine. Cook and stir 5 to 7 minutes or until sauce thickens. Stir in 1/2 cup of the cheese, the salt and pepper.
Add broccoli, cooked pasta and drained tomatoes to sauce. Toss to combine. Sprinkle with the remaining 1/4 cup cheese.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 418

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