pages

Translate

Sunday, March 20, 2016

penne alfredo with vegetables

Ingredients

  • Servings: 4
  • 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

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • 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.
  • 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.

No comments:

Post a Comment