Penne Alfredo with Vegetables |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Family loves this low fat recipe. You can use regular penne or ziti pasta if desired. Ingredients:
1/2 (1 pound) package whole wheat penne |
1 tablespoon extra-virgin olive oil |
1 small onion, chopped |
2 large cloves garlic, minced |
2 tablespoons butter |
3 tablespoons all-purpose flour |
1 1/2 cups fat-free half-and-half |
1 cup fat-free milk |
1 cup shredded parmesan cheese |
2 teaspoons italian seasoning |
salt and ground black pepper to taste |
1 (14.5 ounce) can italian-style diced tomatoes |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
Directions:
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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