Rating: 3.5 stars
14 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
  • 14 Ratings

Learn how to make pasta lightened-up with this pesto and light Alfredo dish. There are actually oodles of veggies hiding in this creamy pasta recipe! Each bowl of vegetable pasta is loaded with summer squash, carrots, and tomatoes, mushrooms, and peas.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

total:
30 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a spiral vegetable slicer fitted with the small blade, cut zucchini and yellow squash into long strands (about 7 cups lightly packed strands). Keeping carrot separate, cut carrot into long strands (about 1 cup lightly packed strands). If desired, cut through strands with kitchen scissors to make them easier to serve.

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  • In a bowl combine Alfredo sauce, pesto, and red pepper.

  • In an extra-large skillet heat oil over medium heat. Add mushrooms; cook and stir 4 minutes. Add carrot; cook and stir 1 minute. Add squash mixture; cook and toss with tongs 2 minutes. Stir in Alfredo mixture, chicken, tomatoes, and peas; heat. Sprinkle with basil.

Nutrition Facts

269 calories; fat 13g; cholesterol 86mg; saturated fat 5g; carbohydrates 12g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 6g; protein 26g; vitamin a 4381IU; vitamin c 22.2mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 11.5mg; vitamin b6 0.7mg; folate 44.6mcg; vitamin b12 0.2mcg; sodium 456mg; potassium 609mg; calcium 87mg; iron 1.7mg.
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