Multigrain Pasta with Vegetable Afredo

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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 396.7
  • Total Fat: 23.3 g
  • Cholesterol: 88.7 mg
  • Sodium: 315.4 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 4.3 g
  • Protein: 14.3 g

View full nutritional breakdown of Multigrain Pasta with Vegetable Afredo calories by ingredient
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Healthy (Compared to the old version)spin on an old favorite Healthy (Compared to the old version)spin on an old favorite
Number of Servings: 25


    * Broccoli, frozen, 1 package (10 oz)
    * Water (1.5oz)
    * Spinach, fresh, .5 package (10 oz)
    * Portabella Mushrooms, 200 grams
    * Heavy Whipping Cream, 32 fl oz
    * 2 medium eggs
    * Parmesan Cheese, shredded, 32 tbsp
    * Cheddar Cheese, 1.5 cup, shredded
    * Garlic powder, 16 tbsp
    * Pepper, red or cayenne, 3 tbsp
    * *Barilla Plus Penne, 36 oz
    * Basil, .25 tbsp
    * Rosemary, .25 tbsp
    * Thyme, ground, .25 tbsp
    * Oregano, ground, 2 tbsp
    * Butter, salted, .5 cup
    * Salt, 1 tsp
    * Olive Oil, 1 1tsp


In a large pot, bring water with 1 tsp of olive oil to a boil.
Add pasta.
Chop spinach and mushrooms.
In a large pot, add water and broccoli. Steam 5 minutes, add mushrooms and spinach. Steam vegetables another 5 minutes.
When pasta is done cooking to desired tenderness, drain-do not rinse.
In a large pot on high heat, add heavy cream and butter.
When cream mixture is hot, add cheeses. Cook until melted. Mix and add eggs while stirring cheese mixture.
Mix vegetable and cheese mixture.
Serve over pasta.
Makes 25- 1 cup servings.

Number of Servings: 25

Recipe submitted by SparkPeople user MSBEAUTY711.

TAGS:  Fish |

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