Veggie Alfredo
Minutes Prep time: 40
Minutes Total time: 40
Servings: 6
Difficulty: easy
Minutes Prep time: 40
Minutes Total time: 40
Servings: 6
Difficulty: easy
2 cups Birds Eye® 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 all-purpose 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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 294 mg | 28% |
Carbohydrate | 77 g | 26% |
Cholesterol | 7 mg | 2% |
Total Fat | 11 g | 17% |
Iron | 4 mg | 24% |
Calories | 471 kcal | 24% |
Sodium | 591 mg | 25% |
Protein | 21 g | 42% |
Saturated Fat | 3 g | 15% |
Sugars | 10 g | 1% |
Vitamin C | 14 mg | 24% |
Place frozen broccoli in large colander. Cook pasta according to package directions, omitting salt. Drain pasta over broccoli; set aside.
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.
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.
Add broccoli, cooked pasta and drained tomatoes to sauce. Toss to combine. Sprinkle with the remaining 1/4 cup cheese.
If whole wheat fettuccine is not available, substitute whole wheat linguine or spaghetti.
Veggie Alfredo