Veronica's Vegetarian Alfredo

9 35 1868
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 1
Veronica's Vegetarian Alfredo
Health Highlights


171 gm Pasta, Farfalle, dry (1/2 of a 12oz pkg.)
1 cup chopped Yellow onion
1 cup chopped Zucchini
1 large Summer squash (1 cup chopped)
1/2 tsp Garlic (minced)
1 cup Roma tomatoes (chopped)
2 leaf Basil, fresh (torn)
341 gm Alfredo sauce (3/4 of a 16oz jar)
114 gm Parmesan cheese, grated (Sprinkled on each serving)


1. Chop 1 cup each of onion, zucchini, squash and tomato, keeping the tomato separate.

2. Cook pasta according to package directions and drain.

3. While pasta is cooking, saute on medium high the onion, zucchini, squash and garlic 8-10 minutes til crisp-tender. Add the tomato and torn basil and continue to saute 3-4 minutes longer.

4. Add three-quarters of the alfredo sauce, using more as desired. Continue cooking until heated through.

5. Remove from heat. Sprinkle each serving with Parmesan cheese.

**Recipe and photo by Renee's Gourmets**
©Renee Norris
All rights reserved.


**You can also add 1 cup of broccoli florets if desired.

Nutrition Facts

Per Portion

Calories 1868
Calories from fat 831
Calories from saturated fat 434
Total Fat 92 g
Saturated Fat 48 g
Trans Fat 0
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 10.0 g
Cholesterol 323 mg
Sodium 4052 mg
Potassium 2711 mg
Total Carbohydrate 180 g
Dietary Fiber 15.9 g
Sugars 33 g
Protein 87 g

Dietary servings

Per Portion

Grain 6.3
Milk Alternative 2.3
Vegetables 11.3

Energy sources