Ingredients30 m servings 484 cals
- Heat water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside.
- Melt butter in same saucepan over medium heat; stir in flour. Gradually add evaporated milk and chicken broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.
- NOTE: May substitute 1 pound frozen vegetables, cooked according to package directions, for fresh vegetables.
Per Serving: 484 calories; 23.3 g fat; 48.9 g carbohydrates; 22.1 g protein; 134 mg cholesterol; 552 mg sodium. Full nutrition
ReviewsRead all reviews 5
I just threw in whatever vegetables I had on hand (asparagus, broccoli, pepper, onion, peas, and carrots) then added some garlic too. Super easy and delicious! I will probably make this one of ...
This recipe is exactly what I was searching for and I had to go to the very last of the search options. So sad. It should be a go-to for everyone. I did add some mushrooms and a little onion ...
I was looking for a tasty recipe for supper tonight. As I was feeding teens I only used mushrooms sautéed in butter and garlic. The Alfredo Sauce was absolutely delicious. I substituted Gouda...
So delicious! I added zucchini from the garlic which I threw in right at the end with the peppers so they still had a nice soft crunch. Mmmmmm...