Pasta Veggie Alfredo!
By: Kecia’s Flavor Breakthrough!
Many years ago… shhh… when I was single and on my own, I ate my share of prepackaged foods. One of my favorite meals was a pasta Alfredo by Marie Calendar’s. I don’t think they make it any longer, but it was really very good! The meal had tortellini and linguini with broccoli, cauliflower and red bell peppers in a delightful Alfredo sauce. I use to eat it at least once a week. I really love the combination of flavors so I thought I would make my own tonight for dinner, possibly a side dish to the pork I want to grill.
Serves 4 to 8 (depending on if it is an entrée or a side)
- 1 cup dry cheese tortellini
- 1 cup bit size pasta (shells, macaroni, penne)
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 red bell pepper diced
- 1 tbsp. olive oil
- 1 cloves garlic, minced
- ¼ cup white wine (optional)
- 1 ½ cup light cream
- ¾ cup shredded parmesan cheese
- Salt and pepper to taste
- 2 tsps. Dried parsley
Cook pasta in a large pot according to directions and to your desired tenderness.
For the last two minutes of cooking throw in the vegetables into the water with the pasta. Drain and place back into the pot.
In a sauce pan, heat the olive oil over medium heat, add garlic and sauté for about one minute being careful not to burn. Stir in white wine (optional) and cook for another minute.
Now add cream, heat through until hot stirring often so it doesn’t scorch. Whisk in shredded cheese and continue to whisk until smooth. Add salt, pepper and parsley.
Pour sauce over pasta mixture and stir to combine over low heat.