Recipe by Karen
"Family loves this low fat recipe. You can use regular penne or ziti pasta if desired."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Sautéed onions and peppers are tossed with penne pasta, fresh basil, and cheese.
A gorgeously green spring pasta with asparagus, peas, and fresh mint.
See a pasta dish that's based loosely on a classic diner lunch combo.