Veronica's Vegetarian Alfredo

9 35 1851
Ingredients Minutes Calories
Prep Cook Servings
20 min 15 min 1
Veronica's Vegetarian Alfredo
Health Highlights

Ingredients


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)

Instructions


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.

Notes:

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


Nutrition Facts

Per Portion

Calories 1851
Calories from fat 824
Calories from saturated fat 416
Total Fat 92 g
Saturated Fat 46 g
Trans Fat 1.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 7.7 g
Cholesterol 322 mg
Sodium 4309 mg
Potassium 2519 mg
Total Carbohydrate 189 g
Dietary Fiber 15.8 g
Sugars 33 g
Protein 75 g

Dietary servings

Per Portion


Grain 6.3
Milk Alternative 2.3
Vegetables 11.3

Energy sources


Pygal39%462.7238472158499165.728382316504545%322.2567277320992261.0740267260523516%336.9725504022569118.5231990659018539%45%16%CarbohydratesFatProtein

Meal Type(s)

Main
Side




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