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Veggie Penne Alfredo

Rated as 4 out of 5 Stars

"This is a delightfully easy and creamy dish that tickles the palate. It combines fresh, nutritious, and easy-to-find vegetables like sugar snap peas and special seasonings with whole wheat pasta and a simple, but tasty sauce. Enjoy! Garnish with a little extra Parmesan cheese and a sprig of fresh dill weed if you like for presentation."
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50 m servings 698
Original recipe yields 4 servings


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  1. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
  2. Heat olive oil over medium-high heat in a nonstick wok. Add garlic and saute for 15 seconds. Add zucchini, squash, snap peas, dill, paprika, garlic powder, salt, and pepper. Saute, stirring constantly, for 10 minutes. Stir cooked pasta into veggie mixture.
  3. Bring heavy cream to a light boil over medium-high heat in a saucepan. Add Parmesan cheese once cream begins to thicken (usually right after it begins to boil); stir constantly just until cheese has melted, making sure not to overcook as it will be lumpy. Stir sauce into veggie-pasta mixture to coat. Serve immediately.

Nutrition Facts

Per Serving: 698 calories; 55.5 34.9 18.3 173 953 Full nutrition

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I was convinced I would not like this, but surprisingly it was really tasty! I couldn’t locate the whole wheat penne pasta, so I used whole wheat spaghetti noodles. Aside from the small swap, no...