Veggie Pesto Alfredo

November 26, 2013

A delicous pasta dish filled with fresh veggies in a creamy yet light pesto alfredo combination sauce. Relatively healthy, inexpensive and easy to make.

1 lb whole wheat or multi grain bow tie pasta (cook according to package)
1 packet alfredo sauce mix
1 packet pesto sauce mix
1 Green Bell Pepper (seeded and diced)
1 Yellow Onion (diced)
1.5 cups broccoli florets
1 large zucchini or 2 small zucchini (unpeeled cut into .5 inch thick half moon shapes)
.5 lb grape tomatoes quartered
3 tbsp minced garlic
.5 tsp pepper
.5 tsp salt
1 tsp dried basil
3 tbsp olive oil
2 cups milk

Heat olive oil in a large deep frying pan over medium high heat. Saute peppers and onions for 5 minutes stirring constantly. Add broccoli and zucchini and cook for 5 minutes. Add minced garlic and tomatoes. Cook 2-3 minutes. Season with salt, pepper and dried basil. Sprinkle both sauce packets over veggie mixture. Toss to coat. Slowly stir in 2 cups milk until well combined. Once sauce thickens a little and veggies are tender, stir in cooked pasta. Mix well to combine and serve.

Nutritions

Calories
406

Sodium
423mg
17% DV

Fat
15g
24% DV

Protein
14g
28% DV

Carbs
55g
18% DV

Fiber
9g
37% DV