Penne Alfredo with Vegetables Recipe

Name: Penne Alfredo with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Fill a large pot with lightly salted water and bring to a boil.
2
Stir in penne and return to a boil.
3
Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
4
Transfer pasta to a large bowl.
5
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until browned, 7 to 10 minutes.
6
Melt butter in another skillet over medium heat; cook and stir flour in melted butter until lightly golden, 3 to 4 minutes.
7
Gradually whisk half-and-half and milk into flour mixture until thickened, about 5 minutes.
8
Stir Parmesan cheese and Italian seasoning into cream sauce.
9
Season with salt and pepper.
10
Stir in tomatoes, spinach, and onion mixture; simmer until heated through.
11
Pour vegetable sauce over pasta and toss to coat.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 (1 pound) package whole wheat penne, 1 tablespoon extra-virgin olive oil, 1 small onion, chopped, 2 large cloves garlic, minced, and more.

Yes, Penne Alfredo with Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne Alfredo with Vegetables

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