VEGETABLE ALFREDO PASTA BAKE RECIPES

Name: Alfredo Vegetable Pasta Bake (Cooking for 2)
Prep time: 30 min
Total time: 55 min
Yield: 2
Ingredients: 1 1/4 cups uncooked penne pasta (5 oz); 3 tablespoons butter; 1 medium carrot, cut into 1/4-inch slices; 1 medium zucchini, cut into 1/4-inch slices; 2 cloves garlic, finely chopped; 3 tablespoons Gold Medal™ all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon ground nutmeg; 1/8 teaspoon crushed red pepper flakes; 1 1/2 cups milk; 1 cup baby spinach; 3/4 cup shredded mozzarella cheese (3 oz); 1/3 cup grated Parmesan cheese; 1/3 cup Progresso™ Panko Italian style crispy bread crumbs

ALFREDO VEGETABLE PASTA BAKE (COOKING FOR 2) RECIPE ...

Alfredo Vegetable Pasta Bake (Cooking for 2) Recipe ... image

Creamy, comforting and hearty, this veggie-packed pasta bake is a vegetarian dish that’ll satisfy anyone. Zucchini, carrots and spinach are mixed with pasta in a creamy Parmesan-mozzarella sauce and baked until warm and bubbly. The finishing touch of toasted, buttery panko bread crumbs adds a crunch that’s oh-so satisfying. Perfect for when you’re craving a baked pasta that goes beyond basic red sauce.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 30 minutes

Yield 2

Number Of Ingredients 15

Ingredients

1 1/4 cups uncooked penne pasta (5 oz)
3 tablespoons butter
1 medium carrot, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
1 1/2 cups milk
1 cup baby spinach
3/4 cup shredded mozzarella cheese (3 oz)
1/3 cup grated Parmesan cheese
1/3 cup Progresso™ Panko Italian style crispy bread crumbs

Steps:

Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 10-inch skillet, melt 2 tablespoons of the butter over medium heat. Add carrot; cook and stir 3 minutes. Add zucchini; cook and stir 2 to 3 minutes or until just tender. Add garlic; cook and stir 30 seconds. Add flour, salt, pepper, nutmeg and pepper flakes; cook and stir 1 minute. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add spinach; stir until wilted. Remove from heat; stir in cheeses until melted. Stir in pasta; pour mixture into pan.
Bake 20 to 25 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
Meanwhile, in 3-inch skillet, melt remaining 1 tablespoon butter over medium-high heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown. Sprinkle over baked pasta.

Nutrition Facts : Calories 900 , CarbohydrateContent 101 g, CholesterolContent 100 mg, FatContent 4 1/2 , FiberContent 6 g, ProteinContent 38 g, SaturatedFatContent 22 g, ServingSize 2 Cups, SodiumContent 1390 mg, SugarContent 14 g, TransFatContent 1 1/2 g

ROASTED VEGETABLE FETTUCCINE ALFREDO RECIPE - TABLESPOON.COM

Roasted Vegetable Fettuccine Alfredo Recipe - Tablespoon.com image

Provided by Tablespoon Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1/2 lb fresh asparagus spears, cut into 1 1/2-inch pieces
1 small red bell pepper, cut into 1/2-inch pieces
1 medium zucchini, cut into 1/2-inch pieces
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 teaspoon salt
1 package (9 oz) refrigerated fettuccine
1/2 cup butter, cut into pieces
1/2 cup whipping cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt

Steps:

Heat oven to 425°F. In large bowl, place asparagus, bell pepper and zucchini. Toss with olive oil, garlic and salt until evenly coated. Spread in ungreased 15x10-inch pan.
Bake uncovered 8 minutes. Stir; bake 5 to 8 minutes longer or until tender. Keep warm.
Meanwhile, cook and drain fettuccine as directed on package; keep warm.
Make Alfredo Sauce. In 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer about 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese and salt.
To serve, top fettuccine with roasted vegetables. Pour sauce on top.

Nutrition Facts : ServingSize 1 Serving

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