Alfredo Veggie Bake

Submitted by: Becca W, Jackson, TN
 

Ingredients

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

Directions

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