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Alfredo Veggie Bake

Alfredo Veggie Bake

Submitted by: Becca W, Jackson, TN

This delicious creamy dish is hearty enough to be enjoyed on its own. It also makes a great accompaniment to your favorite meat.
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Serves 6

  • 2 cups bowtie pasta
  • 2 cups Pictsweet frozen Broccoli Florets
  • 1 1/2 cups Pictsweet frozen Sugar Snap Peas
  • Alfredo sauce (can substitute 2 cups store-bought Alfredo sauce)
  • 1/4 cup butter
  • 1 teaspoon minced garlic
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes or to taste
  • 1 cup heavy cream
  • 3/4 cup grated parmesan cheese, divided


Cook pasta according to package directions. Drain and set aside. Place frozen broccoli florets and sugar snap peas in a saucepan and cover with water. Place on stove top and bring to a boil. Boil 3 minutes. Drain. Mix with cooked pasta in an 8 x 8 casserole. To make Alfredo sauce: Melt butter in a saucepan over medium heat. Sauté minced garlic, Italian seasoning and red pepper flakes for 5 minutes. Whisk in cream and slowly add 1 cup grated parmesan cheese, whisking until melted and mixture begins to thicken. Pour over pasta and vegetables and top with remaining 3/4 cup grated parmesan cheese. Bake at 350 degrees for 15 minutes or until cheese is bubbly and slightly brown.

Nutritional Info

  • Serving Size: Serves 6
  • Calories: 430
  • Total Fat: 23g
  • Cholesterol: 70mg
  • Sodium: 900mg
  • Total Carbohydrates: 38g
  • Dietary Fiber: 3g
  • Protein: 17g

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