Vegetable Alfredo
Ingredients
- 2 quarts water ⓘ
- 6 ounces uncooked egg noodles ⓘ
- 1 (16-ounce) package frozen broccoli, cauliflower, and carrots, thawed ⓘ
- 1/2 cup (4 ounces) tub-style light cream cheese ⓘ
- 1/4 cup reduced-fat sour cream ⓘ
- 2 tablespoons fat-free milk ⓘ
- 1 teaspoon salt ⓘ
- 1 garlic clove, minced ⓘ
- 1/4 cup (1 ounce) grated fresh Parmesan cheese ⓘ
- 1/4 cup finely chopped green onions ⓘ
- Freshly ground black pepper ⓘ
Instructions
- Bring 2 quarts water to a boil. Add noodles; cook 8 minutes. Add broccoli, cauliflower, and carrots; cook 3 minutes. Drain and keep warm.
- Place cream cheese and next 4 ingredients in a food processor, and process until smooth.
- Place pasta mixture in a large bowl. Add cream cheese mixture, and toss gently. Sprinkle with Parmesan cheese, onions, and pepper.
Nutrition & Diet Analysis (per serving)
489
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).