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.