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Ziti Alfredo with Vegetables

 Ziti Alfredo with Vegetables
"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.
8 ServingsPrep/Total Time: 25 min.


  • 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


  • 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

2 of 2

Ziti Alfredo with Vegetables (continued)

Directions (continued)

  • cheese is melted.
  • Add the tomatoes, spinach and onion mixture; heat through. Drain the
  • ziti; toss with vegetable mixture. Yield: 8 servings.
Nutritional Facts: One serving (1 cup) equals 264 calories, 8 g fat (4 g saturated fat), 16 mg cholesterol, 488 mg sodium, 35 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable, 1/2 fat-free milk.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.