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.