Last weekend I decided to get creative with my weekly pasta. One reason is that I like Alfredo sauce, but it’s very heavy and I wanted to find a way to thin it out and make it enough to use for a whole box of pasta. Usually pasta is easy to get creative with, so when it comes out really really delicious I am even more excited. The only issue with recipes like this is I don’t measure as I cook. GASP-SHOCK-HORROR. The truth is, It actually makes me feel very Food Network Star. Haha. However, I am able to closely estimate what you would need to make your own at home version.
Pasta Alfredo with Broccoli, Spinach and Sun-dried Tomatoes
What you need:
- 1 box whole wheat pasta
- 1 jar Alfredo sauce
- 4 tablespoons butter
- 2 cups milk
- 1/4 cup shredded Parmesan cheese
- 1-2 cups chopped fresh spinach
- 2 oz sun-dried tomatoes
- 1 box (10 oz) frozen broccoli (or equivalent fresh) chopped
- In a large pot prepare and drain the spaghetti, set aside
- In the same or another large stock pot pour the jar of Alfredo sauce
- As the sauce warms, add the milk, butter and Parmesan cheese
- Mix in the spinach, tomatoes and broccoli, stir until thoroughly heated
- Add the pasta and stir until well blended
- Serve warm or store in the refrigerator for up to one week or freeze
How often do you eat pasta? It’s such a go to meal for me, I love making something on Sunday and having dishes for the whole week.
Do you like Alfredo sauce? Do you make your own sauces or find ways to doctor up store bought?