Pasta Primavera Alfredo - BIG BATCH
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Summer Squash – 2 medium - (1.5C sliced)Zucchini – 2 medium - (1.5C sliced)Red Sweet Bell Pepper – 1 large (1C sliced)Yellow Sweet Bell Pepper – 1 large (1C sliced)Mushrooms – ½Lb. of any variety (I use Portobello or Shitake; pick your favorite!) Broccoli – 1 medium head - (1.5C sliced)Carrots – 2 medium size - (1.5C sliced)Barilla Penne Pasta - 24oz.. (1.5 boxes)Gilroy Farms Minced Garlic – 3tsp. Extra Light Olive Oil - 3Tbsp.Basil OreganoParsleyFresh cracked Black PepperBertolli Mushroom Alfredo Sauce (2 15oz. jars)optional:Kraft Shredded Parmesan, Romano & Asiago
Prep:
Wash veggies thoroughly; leave the skin on.
Zucchini & Squash: Remove the ends and cut in half lengthwise, then cut into 3/8" slices. Add 1 ½ Tbsp. olive oil and ½ tsp. of minced garlic. Spice liberally with black pepper, parsely, oregano, Basil. AStir or cover and shake until all the squash is coated with olive oil, garlic and spices. Set aside.
Peppers: Remove seeds and membranes and slice into 3/8” lengthwise strips. Cut strips in half . Mushrooms: Slice a little thicker than the squash. Mix the mushrooms and peppers. Add the rest of the olive oil and garlic, and season just like the squash. Set aside.
Broccoli and Carrots: Cut the florets off the stalk. (Save the stalk for other recipes or discard). Slice carrots the same as the squash.
Cook:
Carrots and Broccoli: Steam until just barely tender (don’t let them get soft). Drain thoroughly and set aside.
Pasta: Cook the Penne “al dente” per the instructions on the box. Rinse and drain pasta, empty water out of the pot and put the pasta back in. Stir in the Alfredo sauce, carrots and broccoli.
Heat a large non-stick skillet. It should be vey hot. “Flash sauté” the zucchini and squash. Drain off any liquids that may have accumulated..
Put half in the skillet and flip a few times to get an even, light browning. Repeat with the second half. Then do the same with the mushrooms and peppers; ½ at a time. Don’t overcook; keep the veggies firm. As each skillet full is done, add it to the pasta.
Freezing: Fill containers with 1.5 cups each. or casserole dish with 4-6 servings and seal. Store in freezer.
To serve:
Thaw out before placing in Microwave. Microwave on high for 1-2 minutes, stirring once. If family size casserole, Preaheat oven to 325 bake thawed casserole for 30-40 minutes or until hot through.
Optional: sprinkle about 1.5 Tbsp. of the shredded cheese on top of each serving. (adds 55 Calories).
Makes 16 1.5Cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user JAZZORAMA.
Wash veggies thoroughly; leave the skin on.
Zucchini & Squash: Remove the ends and cut in half lengthwise, then cut into 3/8" slices. Add 1 ½ Tbsp. olive oil and ½ tsp. of minced garlic. Spice liberally with black pepper, parsely, oregano, Basil. AStir or cover and shake until all the squash is coated with olive oil, garlic and spices. Set aside.
Peppers: Remove seeds and membranes and slice into 3/8” lengthwise strips. Cut strips in half . Mushrooms: Slice a little thicker than the squash. Mix the mushrooms and peppers. Add the rest of the olive oil and garlic, and season just like the squash. Set aside.
Broccoli and Carrots: Cut the florets off the stalk. (Save the stalk for other recipes or discard). Slice carrots the same as the squash.
Cook:
Carrots and Broccoli: Steam until just barely tender (don’t let them get soft). Drain thoroughly and set aside.
Pasta: Cook the Penne “al dente” per the instructions on the box. Rinse and drain pasta, empty water out of the pot and put the pasta back in. Stir in the Alfredo sauce, carrots and broccoli.
Heat a large non-stick skillet. It should be vey hot. “Flash sauté” the zucchini and squash. Drain off any liquids that may have accumulated..
Put half in the skillet and flip a few times to get an even, light browning. Repeat with the second half. Then do the same with the mushrooms and peppers; ½ at a time. Don’t overcook; keep the veggies firm. As each skillet full is done, add it to the pasta.
Freezing: Fill containers with 1.5 cups each. or casserole dish with 4-6 servings and seal. Store in freezer.
To serve:
Thaw out before placing in Microwave. Microwave on high for 1-2 minutes, stirring once. If family size casserole, Preaheat oven to 325 bake thawed casserole for 30-40 minutes or until hot through.
Optional: sprinkle about 1.5 Tbsp. of the shredded cheese on top of each serving. (adds 55 Calories).
Makes 16 1.5Cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user JAZZORAMA.
Nutritional Info Amount Per Serving
- Calories: 263.0
- Total Fat: 8.8 g
- Cholesterol: 26.3 mg
- Sodium: 418.9 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 2.9 g
- Protein: 8.0 g
Member Reviews
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MERAPHIS
Don't be intimidated by the long lists of ingredients and instructions! It's really not difficult, and absolutely delicious. I got exactly 12 1.5c servings from mine, but different amounts of veg could account for that. I plan to add a small amount of extra alfredo when I serve the next batch. - 3/21/10
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JSPATT
Love this! Made for a party last night...makes more than the recipe says. Added some baked chicken diced up and some chicken broth for more moisture. Also substituted asparagus for the carrots and used a 4 cheese Alfredo Sauce. Other than that I followed the recipe exactly. Very good! Recommend! - 2/9/13
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ISLAND1950
Delicious! My family loved it. - 7/8/09
Reply from JAZZORAMA (7/9/09)
Hi, Thanks for the comment and the rating. I'm glad your family liked it!
Jazzorama