VEGGIE ALFREDO | READY SET EAT
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
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
THAT'S SMART! VEGGIE ALFREDO PASTA | HY-VEE
Trying to get more veggies in your diet? Us too. That's why we replaced half the noodles with frozen That's Smart! vegetables in our Alfredo recipe.
Provided by Hy-Vee Seasons Magazine
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- 1.
Cook noodles in a large pot according to package directions, adding California mix and peas during the last 5 minutes of cooking. Drain; set aside and keep warm.
- 2.
Meanwhile, for sauce, combine milk, cottage cheese, flour, and garlic powder in a blender Cover and blend until smooth.
- 3.
Transfer the cottage cheese mixture to the same pot. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in Parmesan cheese. Add noodles and vegetables; toss until well combined. Season to taste with salt and pepper.
Nutrition Facts : Calories 370, FatContent 7g, SaturatedFatContent 3.5g, TransFatContent 0g, CholesterolContent 55mg, SodiumContent 360mg, CarbohydrateContent 55g, FiberContent 5g, SugarContent 11g, ProteinContent 21g
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Total Time 01 hours 35 minutes
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Calories 243 calories per serving
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- Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.
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Reviews 4.6
Total Time 30 minutes
Category Healthy Fall Pasta & Noodle Recipes
Calories 284.1 calories per serving
- Transfer the cauliflower and garlic to a blender. Add broth, almond milk, oil, mustard, salt and pepper. Blend until very smooth and creamy. Pour the sauce over the pasta and toss to coat. Serve topped with herbs.
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Reviews 85
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Calories 1014 calories per serving
- Enjoy!
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