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Recipes

Veggie Alfredo

Fettuccine tossed with broccoli, tomatoes and a reduced-fat Alfredo sauce

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Time:

Hands On: 40 minutes
Total Time: 40 minutes

Servings:

Makes 6 servings (about 1-1/4 cups each)

Ingredients

  • 2 cups frozen broccoli florets
  • 1 pkg (16 oz each) dry whole wheat fettuccine, uncooked
  • 4 tablespoons Fleischmann's® Original Spread-tub
  • 1 teaspoon finely chopped garlic
  • 3 tablespoons Eagle Mills® Ultragrain® White Whole Wheat Flour
  • 1 can (12 oz each) fat free evaporated milk
  • 1 cup chicken or vegetable broth
  • 3/4 cup shredded Parmesan cheese, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
Directions
  1. Place frozen broccoli in large colander. Cook pasta according to package directions, omitting salt. Drain pasta over broccoli; set aside.
  2. Melt Fleischmann's in large saucepan over medium-high heat. Add garlic and cook 1 minute or until lightly browned and fragrant. Stir in flour; cook 1 to 2 minutes or until mixture is lightly browned and bubbly.
  3. Add milk and broth; whisk to combine. Cook and stir 5 to 7 minutes or until sauce thickens. Stir in 1/2 cup of the cheese, the salt and pepper.
  4. Add broccoli, cooked pasta and drained tomatoes to sauce. Toss to combine. Sprinkle with the remaining 1/4 cup cheese.

Cook's Tips
    If whole wheat fettuccine is not available, substitute whole wheat linguine or spaghetti.

of daily
grains

of daily
vegetables

of daily
fruit

of daily
milk

of daily
meat/beans

MyPyramid Values are based on a 2,000 calorie diet


Nutrition Facts
Amount per Serving
Calories
421
% Daily Value*
Total fat
14%
9 g
Saturated fat
13%
3 g
Cholesterol
3%
9 MG
Sodium
26%
634 MG
Carbohydrate
23%
69 g
Dietary fiber
44%
11 g
Sugars
1%
10 g
Protein
41%
21 g
Vitamin A
12%
Vitamin C
29%
Calcium
35%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet
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