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Garden Pasta Alfredo

Megan3484 views

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. 
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 people
Calories 265kcal
Author Megan


  • 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
  • Salt and Pepper to taste

Guiltless Alfredo Sauce

  • 3 cloves Garlic minced
  • 1 Tablespoon Butter
  • 2 Cups Low-fat Milk 2% milkfat
  • 3 Ounces Original Cream Cheese
  • 3 Tablespoons Whole Wheat or All-Purpose Flour
  • 1 teaspoon Salt
  • 1 Cup Parmesan grated


  • 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.
  • Serve immediately.

Guiltless Alfredo Sauce

  • In a large sauce pan, sauté the minced garlic in the tablespoon of butter for about 30 seconds. Be careful not to overcook the garlic.
  • Combine milk, cream cheese, flour, and salt in a blender. Blend on high speed until totally smooth, about 2 minutes.
  • Over medium-high heat, add the milk mixture to the saucepan of garlic and stir continuously with a wire whisk until the mixture begins to thicken and bubble.
  • Remove sauce pan from the heat. Use a rotary cheese grater (affiliate link) to quickly shred the parmesan. Mix in the Parmesan, stirring until it melts completely.


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! Also, in the alfredo sauce, I have used both skim and 2% milk and both taste great.

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