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Penne Alfredo with Vegetables


"Family loves this low fat recipe. You can use regular penne or ziti pasta if desired."
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45 m servings 521 cals
Original recipe yields 4 servings

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  1. 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.
  2. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until browned, 7 to 10 minutes.
  3. 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.
  4. Pour vegetable sauce over pasta and toss to coat.

Nutrition Facts

Per Serving: 521 calories; 17.8 g fat; 64.4 g carbohydrates; 26.8 g protein; 39 mg cholesterol; 743 mg sodium. Full nutrition

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Read all reviews 2
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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 ...

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:...