Recipe by Karen
"Family loves this low fat recipe. You can use regular penne or ziti pasta if desired."
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1/2 (1 pound) package
whole wheat penne
extra-virgin olive oil
2 large cloves
1 1/2 cups
shredded Parmesan cheese
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
Great recipe! I've been looking for a white pasta sauce dish that wasn't quite as heavy as a typical alfredo one. This one did the trick. Good flavor and easy to do. Instead of tomatoes and spinach, we sliced red, green and yellow peppers. I also omitted the fat free milk and went light on the butter. I will be making this again soon and adding shrimp to it as well.
This was a solid weeknight meal, but not something I would serve for company since it looks and tastes low-fat. It needs about 1/2 tsp salt and a healthy dash of hot sauce or cayenne. IMPORTANT: regardless of how much pasta you make, the sauce serves at least 8 people. My husband and I will be eating off of it all week.
I like how versatile this is. I used the pasta and veggies I had on-hand. I made the sauce as written except that I used all fat-free half-and-half instead of part milk. In place of the spinach and canned tomatoes I used a chopped green pepper (cooked with the onions) and chopped fresh tomatoes. Just be warned that juice from the tomatoes makes the sauce separate a little.
* Percent Daily Values are based on a 2,000 calorie diet.
Penne Alfredo with Vegetables
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 160
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