Creamy veggie packed Pasta Alfredo that is more of a salad than a pasta.
I love a good bowl of pasta for dinner or lunch – It is just so comforting, filling and satisfying. I keep trying new pasta recipes because my family shares my love. So today’s pasta alfredo is more of a salad because it’s loaded with spring vegetables and served with greens on top. Perfect to make a big bowl of this for dinner and pack the leftovers for lunch the next day.Like I said, I love pasta but sometimes I feel, they are heavy and loaded with carbs. I have tried lighter versions with spaghetti squash and zoodles (aka zucchini noodles). While they taste great, they don’t really satisfy my pasta cravings. So when I saw this spring vegetable pasta alfredo recipe in Cooking Light magazine, I know I had to give it a try.This dish is heavy on veggies and lighter on and much lighter on the carbs. It’s a great way to load up your plate with veggies without actually making a separate side dish. Luckily I found some really fresh asparagus and sugar snap peas at the local farmers market which tasted amazing in this dish.Traditionally alfredo is generally made with butter and heavy cream. But in this lighter version, creaminess comes from cooking milk and flour together and then adding some cream cheese (low fat would work). It is definitely not diet food, but it is not as heavy as the original. Also it reheats beautifully, so perfect to make extra and pack for lunch.
Spring Vegetable Pasta Alfredo
- 2 cups Asparagus, trimmed and cut into ½" pieces
- 2 cups Sugar snap Peas, trimmed and halved
- ½ cup Frozen Green Peas, thawed
- 2 cups Cavatappi or Penne Pasta
- 1 tbsp olive oil
- 2~3 Garlic cloves, finely minced
- 1¼ cups Milk (2% preferred)
- 1 tsp all purpose flour
- 3 oz. cream cheese
- To taste Salt Pepper
- 2 cups Baby Arugula or Spring Salad mix
- ¼ cup Parmesan cheese, shaved
- Boil a big pot of water; add the asparagus, sugar snap peas and green peas. Cook for about 3 minutes or until bright green. Using a slotted spoon, transfer the veggies to a colander, rinse the veggies, rinse the veggies well with cold water.
- Add pasta to boiling water; cook according to package instructions or until al dente. Drain the pasta.
- Whisk flour and milk in a small bowl. Set aside.
- Heat oil in the same pan, add garlic and cook for 30 seconds.
- Add the milk mixture to the pan and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 1 minute.
- Add cream cheese and season with salt and pepper. Whisk until cream cheese is melted.
- Reduce the heat and add the cooked pasta and the veggies. Mix well and remove from heat. Set aside for 5 minutes. Top with arugula or spring mix and shaved cheese.