Pasta Primavera Alfredo - BIG BATCH

Pasta Primavera Alfredo - BIG BATCH

4.1 of 5 (8)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Pasta Primavera Alfredo - BIG BATCH calories by ingredient


This is a "Big Batch" Recipe for Pasta Primavera with Alfredo Sauce. It makes 16 1.5Cup servings and can be frozen as individual servings.. This is a "Big Batch" Recipe for Pasta Primavera with Alfredo Sauce. It makes 16 1.5Cup servings and can be frozen as individual servings..
Number of Servings: 16


    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 Oregano
    Fresh cracked Black Pepper
    Bertolli Mushroom Alfredo Sauce (2 15oz. jars)
    Kraft Shredded Parmesan, Romano & Asiago


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.

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.

Member Ratings For This Recipe

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    4 of 4 people found this review helpful
    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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    Very Good
    1 of 1 people found this review helpful
    very good. made it twice and still great! - 4/20/10

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    Great! - 5/25/21

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    Very Good
    Very good recipe. - 4/6/21

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    Thanks - 10/6/20