Creamy Veggie Pasta
By Kim Galeaz
It’s no secret that picky eaters love pasta. Toss it in a creamy sauce, and even the toughest customers will bite. Store-bought Alfredo sauce is packed with fat and calories, but replacing half of it with 1 percent milk and a hint of lemon really lightens it up. Swap regular pasta for whole grain, add your favorite seasonal vegetables, and you’ve got a hearty, healthy meal.
Time-saving tip: Cut vegetables in advance and refrigerate in airtight container. Cook pasta in advance and refrigerate. After cooking vegetables, heat pasta slightly in microwave, then toss with vegetables and sauce.
Makes 4 servings (about 2 1/2 cups per serving)
12 ounces whole-wheat or regular rotini, uncooked
1 tablespoon canola oil
3 1/2 cups of seasonal vegetables (broccoli, asparagus or squash) cut into bite-sized pieces
2 finely minced garlic cloves
1/2 cup 1 percent milk
1/2 cup store-bought light Alfredo sauce (found in the refrigerated pasta section at your supermarket)
1 tablespoon lemon zest
3/4 cup freshly grated Parmigiano-Reggiano cheese
- Cook pasta according to package directions. Drain and keep warm in large bowl.
- While pasta cooks, heat oil in large skillet over medium heat.
- Add vegetables and garlic, stirring about 3 to 4 minutes, or until vegetables are crisp-tender.
- With slotted spoon, remove vegetables; add to pasta.
- Combine milk, Alfredo sauce and lemon zest in skillet and bring to boil. Boil 2 to 3 minutes until slightly thickened.
- Pour over pasta-vegetable mixture, add grated cheese and toss lightly.