Penne Alfredo with Vegetables

Fat-free half-and-half and fat-free milk keep this creamy vegetable pasta dish low in fat, but it doesn't skimp on flavor.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 521 Calories

Ingredients

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 small onion, chopped
• salt and ground black pepper to taste
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 teaspoons Italian seasoning
• 1 (14.5 ounce) can Italian-style diced tomatoes
• 1 tablespoon extra-virgin olive oil
• 2 large cloves garlic, minced
• 1 cup shredded Parmesan cheese
• 1 cup fat-free milk
• ½ (1 pound) package whole wheat penne
• 1 ½ cups fat-free half-and-half

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. Transfer pasta to a large bowl.

Step 2

Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until browned, 7 to 10 minutes.

Step 3

Melt butter in another skillet over medium heat; cook and stir flour in melted butter until lightly golden, 3 to 4 minutes. Gradually whisk half-and-half and milk into flour mixture until thickened, about 5 minutes. Stir Parmesan cheese and Italian seasoning into cream sauce. Season with salt and pepper. Stir in tomatoes, spinach, and onion mixture; simmer until heated through.

Step 4

Pour vegetable sauce over pasta and toss to coat.