Ziti Alfredo with Vegetables Recipe

5 1 2
Publisher Photo

Ziti Alfredo with Vegetables Recipe

Read Reviews
5 1 2
Publisher Photo
"A creamy dressing, lots of flavor an unexpected hint of nutmeg make this hearty pasta dish so delicious i can't resist fixing it often," relates Emma Magielda of Amsterdam, New York.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 8 ounces uncooked ziti or small tube pasta
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup fat-free milk
  • 1-1/2 cups fat-free half-and-half
  • 1 cup shredded Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • Dash white pepper
  • Dash ground nutmeg
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Directions

In a small saucepan, saute onion and garlic in oil until tender; set aside. Cook ziti according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Reduce heat; slowly add milk.
Stir in half-and-half. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Reduce heat; add the Parmesan cheese, Italian seasoning, salt, pepper and nutmeg. Stir until cheese is melted.
Add the tomatoes, spinach and onion mixture; heat through. Drain the ziti; toss with vegetable mixture. Yield: 8 servings.
Originally published as Ziti Alfredo with Vegetables in Light & Tasty August/September 2002, p60

Nutritional Facts

1 cup: 264 calories, 8g fat (4g saturated fat), 16mg cholesterol, 488mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable, 1/2 fat-free milk.

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 8 ounces uncooked ziti or small tube pasta
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup fat-free milk
  • 1-1/2 cups fat-free half-and-half
  • 1 cup shredded Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • Dash white pepper
  • Dash ground nutmeg
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  1. In a small saucepan, saute onion and garlic in oil until tender; set aside. Cook ziti according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Reduce heat; slowly add milk.
  2. Stir in half-and-half. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Reduce heat; add the Parmesan cheese, Italian seasoning, salt, pepper and nutmeg. Stir until cheese is melted.
  3. Add the tomatoes, spinach and onion mixture; heat through. Drain the ziti; toss with vegetable mixture. Yield: 8 servings.
Originally published as Ziti Alfredo with Vegetables in Light & Tasty August/September 2002, p60

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forZiti Alfredo with Vegetables

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Diane Gum User ID: 3028929 43276
Reviewed Jun. 14, 2009

"Absolutely wonderful! Even better than my full fat version! Thank you!"

Loading Image