Name: Italian Vegetable Rotini Alfredo Recipe
Yield: 8
Ingredients: 1 medium onion, chopped; 3 garlic cloves, minced; 2 teaspoons olive oil; 8 ounces uncooked rotini; 2 Tablespoons butter; 3 Tablespoons all-purpose flour; 1 cup fat free milk; 1½ cups fat free half & half; 1 cup shredded Parmesan cheese; 1 Tablespoon Italian seasoning; ½ teaspoon salt; ¼ teaspoon white pepper; 1 can (14½ ounces) Italian diced tomatoes, drained; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry.

Ingredients

Units Scale

1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons olive oil
8 ounces uncooked rotini
2 Tablespoons butter
3 Tablespoons all-purpose flour
1 cup fat free milk
1 1/2 cups fat free half & half
1 cup shredded Parmesan cheese
1 Tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon white pepper
1 can (14 1/2 ounces) Italian diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry.

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Instructions

Sauté onion and garlic in oil in a small saucepan until tender. Set aside.
Prepare rotini according to package directions.
While pasta is cooking, melt butter in a large saucepan.
Stir in flour until smooth.
Reduce heat; slowly add milk.
Stir in half and half. Bring to a boil over medium low heat; cook and stir for 2 minutes or until thickened.
Reduce heat and add the Parmesan cheese, Italian seasoning, salt, and pepper. Stir until cheese is melted.
Add the onion-garlic mixture, tomatoes, and spinach. Heat through.
Drain the rotini and toss with the sauce mixture, coating evenly.

Nutrition

Serving Size: 1 cup
Calories: 264
Sodium: 488mg
Fat: 8g
Carbohydrates: 35g
Fiber: 3g
Protein: 13g
Cholesterol: 16mg