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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 343.6
  • Total Fat: 9.8 g
  • Cholesterol: 24.0 mg
  • Sodium: 146.1 mg
  • Total Carbs: 53.0 g
  • Dietary Fiber: 8.9 g
  • Protein: 16.9 g

View full nutritional breakdown of Creamy Alfredo Pasta with Veggies calories by ingredient
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Creamy Alfredo Pasta with Veggies

Submitted by: CHEF_MEG
Creamy Alfredo Pasta with Veggies

Introduction

Even a lunch portion of fettuccine Alfredo has 800 calories and 48 grams of fat. Mine has less than 1/2 the calories, 1/5 the fat, and plenty of veggies, too. Even a lunch portion of fettuccine Alfredo has 800 calories and 48 grams of fat. Mine has less than 1/2 the calories, 1/5 the fat, and plenty of veggies, too.
Number of Servings: 4

Ingredients

    4 bell peppers*, sliced
    1 tablespoon olive oil
    2 large shallots, diced
    2 cloves garlic, sliced
    3/4 cup 2% evaporated milk
    2 ounces soft goat cheese
    2 teaspoons thyme, fresh or 1 teaspoon dried
    1/4 teaspoon black pepper
    1/8 teaspoon red pepper flakes
    4 cups arugula
    8 ounces whole wheat linguini, fettuccine, or spaghetti
    1/4 cup Parmesan, shredded
    * Roast or saute the peppers--your choice. You can also use roasted peppers from a jar.

Tips

Add canned artichoke hearts (drained and rinsed) to the dish, or swap broccoli or asparagus for the peppers. Spinach and mushrooms would be great in this as well.


Directions

Prepare the pasta water.

Meanwhile, preheat a large sauté pan over medium heat, then add the oil. Add the shallots and garlic and sauté for 3 minutes until tender. Whisk in the evaporated milk, goat cheese, and spices and simmer for 5 minutes.

Cook pasta according to package directions.
Place arugula in a colander and rinse well. Leave it in the colander and pour the pasta and water (reserving 1/4 cup) over the arugula to wilt it.

Add the pasta, arugula, sliced peppers, and reserved cooking water to the saute pan; toss to combine. Divide among four pasta bowls.

Sprinkle each portion with Parmesan before serving.


NOTE: Prefer a smoother sauce? Puree the peppers and the sauce before adding the arugula and pasta.


Serving Size: Makes 8 cups, 2 cups per serving.






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Member Ratings For This Recipe

  • DAWNLOGA

    Bad
    21 of 31 people found this review helpful
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    How can a recipe be rated if it hasn't been tasted? Why give points for how good it sounds? TASTE IT FIRST - then rate.
    Thanks - 7/1/12

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  • KYLAR_STERN


    12 of 22 people found this review helpful
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    Please. 1/4 cup Ragu cheesy alfredo sauce, 4 oz walmart pre-cooked shrimp and 3/4 cup Great Value whole wheat pasta. So much easier to make, cheaper, and more food. 430 cals, 13 fat, 42 carbs, and a whopping 43 grams of protein. Plus add veggies and spices to your own taste. - 7/22/12

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  • FIT_ARTIST


    11 of 11 people found this review helpful
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    Hate goat cheese. I did a recipe MAKEOVER. I used skim milk and instead of goat cheese I used 99% fat free Philly Cream cheese. - 6/4/12

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  • CINDYV10

    O.K.
    8 of 10 people found this review helpful
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    Really didn't care for it. It's poorly written (what to do w/the peppers), there's way too much thyme & green peppers, and we found it to be bland. Perhaps with the suggestions - adding artichoke & other veggies it would be good, but as it is - not so much. - 7/15/12

    Reply from CHEF_MEG (1/28/13)
    Thyme is fresh- did you use dry? Also, green bell peppers are too strong for this recipe- try red or yellow. Hope this helps. Chef Meg


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  • PEACELUVSKINNY

    Bad
    5 of 8 people found this review helpful
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    I was not impressed, to be honest. Maybe it was because I didn't use evaporated milk, but just 2% milk...my boyfriend gobbled it down, however. I did add artichoke hearts, too...and the veg in it was very tasty...but that's all i ate of it. - 7/4/12

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  • BELASARIA

    Bad
    4 of 5 people found this review helpful
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    I have a bell pepper allergy so I omitted them and used broccoli instead. I'm a fairly decent cook, but this came out sour and too herb-heavy for my taste. Sorry, Chef, but this is a miss. - 8/26/12

    Reply from CHEF_MEG (1/28/13)
    If you used dried thyme that might be the problem. Maybe try again and omit and use parsley instead. Chef Meg


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  • LEANJEAN6

    Very Good
    4 of 4 people found this review helpful
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    tasty and easy to make - 6/4/12

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  • ASANSON64


    2 of 5 people found this review helpful
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    Why does the photo look like artichoke and hardly any peppers? I also see mushrooms, but no pasta in the photo. I think the photo looks better than the recipe sounds. Would love the recipe for the photo. - 8/27/12

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  • RENIESSPARKIN

    Incredible!
    2 of 15 people found this review helpful
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    This sounds absolutely delightful. I love goat cheese. Yum. I'm not sure what arugula is, however. Can you enlighten me? How about making recipes for ONE? That would be very helpful. - 7/1/12

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  • MITSRN

    Good
    2 of 11 people found this review helpful
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    This recipe sounds delish but I also don't like goat cheese. I will be substituting jarred Alfredo sauce (70 cal. for 1/4 cup) and spinach for the arugula which is expensive and difficult to find in my area. - 7/1/12

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  • MISSILENE


    1 of 4 people found this review helpful
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    Oh! but those carbs!!! - 11/29/12

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  • STONECOT

    Bad
    1 of 1 people found this review helpful
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    Very disappointing! Warned about its blandness by others, I added extra garlic, and a good dollop of salt, but it was still very bland, and what flavour it did have wasn't particularly pleasant. I only finished half of the portion, and the bit reserved for tomorrow is being binned. - 10/19/12

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  • DMSGLASS


    1 of 1 people found this review helpful
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    I like the idea of substituting shredded zucchini for the pasta - could use spaghetti squash in the fall. My husband is gluten intolerant so always looking for pasta substitutes - some are better than others.
    - 6/4/12

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  • ROSIEFIERRO


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    Wow, this looks good. Just saved it. So i can try it out. - 2/10/13

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  • JOANOFSPARK

    Incredible!
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    loved this especially with artichoke hearts...as well as the peppers - 2/10/13

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  • LKOPEL2

    Bad
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    WAY too much thyme! Wish I had read the comments before I made this. Sorry chef, I think you need to recheck your recipe. - 1/24/13

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  • SINGINGMAIDEN


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    This looks good! Will have to try it soon. - 1/12/13

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  • EMMELINEE3


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    White gravy and parmesano cheese less calories with the same great flavors of my whipping cream and parmesano. Most important add the garlic a little lemon pepper. Keep the sauce seperated from the noodles to prevent absorption. Italian cooking is my favorite. - 1/11/13

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  • RACINGTOLOSE2

    Very Good
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    I just changed the goat cheese to cottage cheese and added fresh basil opposed to Aurgalu ( high in oxolates) and added oregano and chives. Easy to make - 1/3/13

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  • IRISHEI


    0 of 1 people found this review helpful
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    I hope to try this recipe, since it has less fat than most. I will probably use fetta cheese. - 10/15/12

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  • POLSKARENIA

    Incredible!
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    And now I know that aragula is what we call rocket in the UK - yum!! - 10/10/12

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  • JENWOMON1


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    Am I missing something - this recipe doesn't tell us what to do with the peppers? - 7/3/12

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  • SANDEEB7

    Very Good
    0 of 7 people found this review helpful
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    Can't wait to try. Just LOVE Goat cheese too! - 7/1/12

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  • LILLIPUTIANNA


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    I crave fettuccine Alfredo like crazy! I absolutely love it. I will try this tonight! - 6/21/12

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  • SUGARSMOM2


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    I do not like cream sauces . husband does . he enjoyed this . i put a tocuch of nutmeg . in this . - 6/21/12

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