Made with AI
Vegetable Alfredo Penne
30 min 209 kcal per serving Easy
Ingredients
4 Servings
- penne pasta200 g
- broccoli florets1 cup
- sliced mushrooms1 cup
- diced red bell pepper0,5 cup
- olive oil1 tablespoon
- garlic2 cloves
- low-fat milk1 cup
- all-purpose flour2 tablespoons
- grated Parmesan cheese40 g
- black pepper0,25 teaspoon
- salt0,25 teaspoon
Instructions
- 1
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. In the last 2 minutes of cooking, add the broccoli florets. Drain and set aside.
- 2
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms, diced red bell pepper, and minced garlic. Sauté for 4-5 minutes until the vegetables are tender.
- 3
In a small bowl, whisk together the low-fat milk and all-purpose flour until smooth.
- 4
Pour the milk and flour mixture into the skillet with the vegetables. Stir continuously and cook for 2-3 minutes until the sauce begins to thicken.
- 5
Add the grated Parmesan cheese, black pepper, and salt to the skillet. Stir until the cheese is melted and the sauce is creamy.
- 6
Add the drained pasta and broccoli to the skillet. Toss everything together until the pasta is well coated with the Alfredo sauce and vegetables are evenly distributed.
- 7
Serve hot, garnished with extra Parmesan cheese if desired.
