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

Karen
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

521 calories; 17.8 g total fat; 39 mg cholesterol; 743 mg sodium. 64.4 g carbohydrates; 26.8 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/03/2014
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 spinach we sliced red green and yellow peppers. I also omitted the fat free milk and went light on the butter. I will be making this again soon and adding shrimp to it as well. Read More
(1)

Most helpful critical review

Rating: 3 stars
07/22/2013
This was a solid weeknight meal but not something I would serve for company since it looks and tastes low-fat. It needs about 1/2 tsp salt and a healthy dash of hot sauce or cayenne. IMPORTANT: regardless of how much pasta you make the sauce serves at least 8 people. My husband and I will be eating off of it all week. I like how versatile this is. I used the pasta and veggies I had on-hand. I made the sauce as written except that I used all fat-free half-and-half instead of part milk. In place of the spinach and canned tomatoes I used a chopped green pepper (cooked with the onions) and chopped fresh tomatoes. Just be warned that juice from the tomatoes makes the sauce separate a little. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/03/2014
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 spinach we sliced red green and yellow peppers. I also omitted the fat free milk and went light on the butter. I will be making this again soon and adding shrimp to it as well. Read More
(1)
Rating: 4 stars
03/03/2014
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 spinach we sliced red green and yellow peppers. I also omitted the fat free milk and went light on the butter. I will be making this again soon and adding shrimp to it as well. Read More
(1)
Rating: 3 stars
07/21/2013
This was a solid weeknight meal but not something I would serve for company since it looks and tastes low-fat. It needs about 1/2 tsp salt and a healthy dash of hot sauce or cayenne. IMPORTANT: regardless of how much pasta you make the sauce serves at least 8 people. My husband and I will be eating off of it all week. I like how versatile this is. I used the pasta and veggies I had on-hand. I made the sauce as written except that I used all fat-free half-and-half instead of part milk. In place of the spinach and canned tomatoes I used a chopped green pepper (cooked with the onions) and chopped fresh tomatoes. Just be warned that juice from the tomatoes makes the sauce separate a little. Read More
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Rating: 5 stars
08/14/2019
Honestly speaking, I was hesitant in recreating the pasta but I wanted to try it. In my kitchen makes hot, like extremely hot so the heat was killing me. The recipe that was given, I used but added a little twist. I didn't have half and half. So I made my own which consisted of heavy cream and low-fat milk and proceed to blend the two. I also despise spinach and tomatoes so I used green peppers and lettuce. I also just used for my Italian seasoning which is rosemary, basil, garlic powder, thyme, salt and pepper. I was disappointed that I burn my onions and use too much olive oil but it still turns out great. Read More