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

Karen
prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • 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

521.06 calories; 26.79 g protein; 64.39 g carbohydrates; 7.78 g dietary-fiber; 12.62 g sugars; 17.77 g fat; 8.45 g saturated-fat; 38.68 mg cholesterol; 9646.9 IU vitamin-a-iu; 4.31 mg niacin-equivalents; 0.28 mg vitamin-b6; 14.55 mg vitamin-c; 128.08 mcg folate; 534.59 mg calcium; 4.49 mg iron; 88.11 mg magnesium; 737.21 mg potassium; 743.22 mg sodium; 0.15 mg thiamin; 159.95 calories-from-fat; 49 percent-of-calories-from-carbs; 30 percent-of-calories-from-fat; 20 percent-of-calories-from-protein; 14 percent-of-calories-from-sat-fat


Reviews (2)

Read All Reviews

Most helpful positive review

EMurry21
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.
(1)

Most helpful critical review

angelyn86
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.
2 Ratings
  • 3 Rating Star 1
  • 4 Rating Star 1
EMurry21
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.
(1)
angelyn86
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.