Penne Alfredo with Vegetables
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Ingredients45 m servings 521 cals
Original recipe yields 4 servings
- 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.
Per Serving: 521 calories; 17.8 g fat; 64.4 g carbohydrates; 26.8 g protein; 39 mg cholesterol; 743 mg sodium. Full nutrition
ReviewsRead all reviews 2
Great recipe! I've been looking for a white pasta sauce dish that wasn't quite as heavy as a typical alfredo one. This one did the trick. Good flavor and easy to do. Instead of tomatoes and ...