Monday, September 3, 2012
Lighter Vegetable Alfredo Pasta
I am a true believer that just because you're trying to lose weight doesn't mean you need to live on salad, grilled chicken, and almonds. In fact I could never stick to a weight loss program if it didn't allow for me to have creamy pasta like this! To keep this meal lighter I used a low fat sauce, loaded it with a whole skillet of veggies, and tossed it was pasta. I mean really... can you say delicious?? John and I were both really into this meal. The best part was that since I was using a jarred sauce this really took no time at all. I think the whole meal came together in the time it took for the pasta to cook. Can't beat that can you?
Source: Stephanie Cooks Original, inspired by Laa Loosh
1 pound pasta, any shape
2 cloves garlic, minced
8 ounces mushrooms, diced
1 jar roasted red peppers, sliced into thin strips
2 cups baby spinach
1 jar Classico Light Asiago Romano Alfredo sauce
Salt and pepper
1- Preheat the oven to 350. Cook the pasta according to packaging directions.
2- Spray a large skillet with cooking spray. Add garlic, stirring for about one minute. Add the mushrooms, cook until soft. Add the red peppers and spinach.
3- Add the sauce, stir well, season with salt and pepper. Allow to cook together for 5-7 minutes.
4- Drain the pasta, toss the pasta with the sauce and veggie mixture.
5- Transfer to a 9x13 dish, bake 15-20 minutes. (I transfered mine to 2 8x8 dishes and froze one for later).
** 10 WW points+ for 1/6 of the recipe