Vegetable Alfredo

Name: Vegetable Alfredo
Ingredients: 2 quarts water; 6 ounces uncooked egg noodles; 1 (16-ounce) package frozen broccoli, cauliflower, and carrots, thawed; 1/2 cup (4 ounces) tub-style light cream cheese; 1/4 cup reduced-fat sour cream; 2 tablespoons fat-free milk; 1 teaspoon salt; 1 garlic clove, minced; 1/4 cup (1 ounce) grated fresh Parmesan cheese; 1/4 cup finely chopped green onions; Freshly ground black pepper

11 ingredients

3 steps

Ingredients

2 quarts water
6 ounces uncooked egg noodles
1 (16-ounce) package frozen broccoli, cauliflower, and carrots, thawed
1/2 cup (4 ounces) tub-style light cream cheese
1/4 cup reduced-fat sour cream
2 tablespoons fat-free milk
1 teaspoon salt
1 garlic clove, minced
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup finely chopped green onions
Freshly ground black pepper

Directions

1

Bring 2 quarts water to a boil. Add noodles; cook 8 minutes. Add broccoli, cauliflower, and carrots; cook 3 minutes. Drain and keep warm.
2

Place cream cheese and next 4 ingredients in a food processor, and process until smooth.
3

Place pasta mixture in a large bowl. Add cream cheese mixture, and toss gently. Sprinkle with Parmesan cheese, onions, and pepper.