Penne Alfredo with Vegetables

2
Karen 1

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

Ingredients 45 m {{adjustedServings}} servings 521 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 64.4g
  • 21%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 743 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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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.
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Reviews 2

  1. 2 Ratings

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EMurry21
3/2/2014

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.

angelyn86
7/21/2013

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.