Vegetarian Cheesy Parmesian Alfredo

By Todd K. and Todd K. from Almond-Bancroft Schools, Almond, WI.

Description

Tender cooked noodles blended with flavorful vegetables in a homemade cheesy alfredo sauce.

Nutrition Facts

Serving size: 3/4 cup

Calories298
From Fat30%
From Saturated Fat1.5%
From Sugar0%
Sodium187mg

Ingredients

Ingredient 6 servings 50 servings
broccoli, bite size pieces3 cups/8 25 cups/67 oz
cauliflower, bite size pieces1 1/4 cups/5 oz10 1/2 cups/44 oz
carrots, sliced thinly1/3 cup/3 oz2 1/2 cups/25 oz
multi-grain pasta3 3/4 cups/12 oz31 cups/100 oz
Alfredo sauce--
butter1 T./1/2 oz1/2 cup/4 oz
flour1 1/2 T.3/4 cup
salt1 t.8 t.
cheese, parmesan dried3/4 cup/10 oz.6 cups/80 oz.
low fat milk3 cups24 cups
pepper, black1/2 t.4 t.

Preparation

  1. Cut vegetables. Fill a large pot 1/2 full of water and boil. Add vegetables and cook until just tender. Drain water and set aside.

    1. Fill a large pot 1/2 full of water and boil. Add pasta and cook until just tender. Drain water and set aside.

  2. Alfredo sauce: Melt butter in a large sauce pan. Blend in flour and cook for 1 minute. Whisk in milk, salt and pepper. Cook an additional 5 minutes until smooth. Stir in cheese.

  3. Blend together vegetables, pasta and sauce. Serve hot.