Rigatoni and Vegetables Alfredo

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2.5 by 2 people

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  • Makes: 6 servings
  • Start to Finish: 25 mins

Rigatoni and Vegetables Alfredo

Reviews (0)

2.5 by 2 people

Rate This!

Directions

  1. Cook pasta according to package directions; drain.
  2. Meanwhile, in a 12-inch skillet cook eggplant and onion in hot oil for 3 minutes. Add zucchini or summer squash; cook for 2 to 3 minutes more or until zucchini or summer squash is crisp-tender. Stir in Alfredo sauce and garlic salt. Stir in cooked pasta; heat through.
  3. Transfer pasta mixture to a serving dish. Top with chopped tomatoes, Asiago cheese, and basil. Makes 6 servings.
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Nutrition Facts (Rigatoni and Vegetables Alfredo)

  • Per serving:
  • 332 kcal ,
  • 15 g fat
  • (5 g sat. fat ,
  • 27 mg chol. ,
  • 695 mg sodium ,
  • 40 g carb. ,
  • 3 g fiber ,
  • 12 g pro.
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