VEGETABLE PASTA WITH ALFREDO SAUCE 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

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

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

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.
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