Triple-Veggie Pasta

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.

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3.5 by 13 people

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups each
  • Makes: 6 cups
  • Start to Finish: 30 mins

Triple-Veggie Pasta

Directions

  1. 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.
  2. In a bowl combine Alfredo sauce, pesto, and red pepper.
  3. 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.
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Nutrition Facts (Triple-Veggie Pasta)

  • Per serving:
  • 269 kcal ,
  • 13 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 86 mg chol. ,
  • 456 mg sodium ,
  • 12 g carb. ,
  • 3 g fiber ,
  • 6 g sugar ,
  • 26 g pro.
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13 Ratings

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