Alfredo Primavera with Whole Grain Pasta
Ingredients
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Penne, whole grain, cooked, warm -- 2 lb
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Stouffer's Alfredo Sauce 4 x 96 ounces, warm -- 96 oz
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Vegetable oil -- 1 fl.oz
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Yellow squash, julienne -- 12 oz
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Zucchini, julienne -- 12 oz
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Leek, medium diced -- 6 oz
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Red bell pepper, julienne -- 6 oz
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Spinach, fresh, julienne -- 10 oz
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Tomato, cherry, cut in half -- 4 oz
Preparation
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1Cook pasta according to package directions. Drain; reserve hot.
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2In a pot of boiling water, heat pouch of Alfredo Sauce.
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3Heat oil in a large sauté pan over medium high heat. Add leeks and red pepper sauté 1-2 minutes. Add squash, zucchini and tomatoes, stir to combine sauté 1-2 minutes. Add spinach, stir until wilted.
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4Add Alfredo Sauce and pasta; stir to coat. Serve immediately.
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5Garnish with fresh grated parmesan and chopped parsley.
Components
