This is the perfect meal to make for those hot, lazy days of summer. All these vegetables are ripe and in season, and this dish won’t over-heat the kitchen. I use “Our Best Bites” Guiltless Alfredo Sauce so you know it’s going to be delicious. Enjoy!
Garden Pasta Alfredo
A fresh, healthy, and easy dish to use up your garden produce.
- 2 Cups Carrots julienned
- 1 Red Bell Pepper (1 1/2 Cups), chopped
- 1 Yellow Squash (1 1/2 Cups), chopped
- 2 Cups Snow Peas halved
- 1 1/2 Cups White Penne Pasta
- 2 Cups Whole Wheat Penne Pasta
- 1 Recipe Guiltless Alfredo Sauce (see instructions)
- Salt and Pepper to taste
Lightly coat a large, non-stick skillet with Canola spray. Heat to medium high and cook the carrots for 5 minutes, covered with a lid.
Add bell peppers and squash and cook for another 10 minutes. Stir occasionally.
During the last 2 minutes of cooking, add the snow peas so they will be crisp-tender.
Meanwhile, in a large pot, prepare pasta according to package directions. Drain and set aside.
Combine vegetables and Alfredo sauce in the large pot of pasta. Stir to combine well. Season with salt and pepper to taste.
In this recipe, the sky is the limit with garden vegetables. In the past, I have used tomatoes, green beans, asparagus, broccoli and even spinach and it always tastes amazing. Just use whatever you have on hand!