This colorful dish is a great way to “eat the rainbow!”
Flavorful & colorful veggies combined with whole grain pasta and a simple, low-fat version of an alfredo sauce makes this dinner a new favorite in our house.
Rainbow Alfredo – Finding Joy in My Kitchen
- 1/2 box whole wheat penne pasta (about 4 oz), uncooked
- 3 C broccoli florets
- 1 medium red bell pepper, diced
- 1 medium orange bell pepper, diced
- 1 medium yellow bell pepper, diced
- 6 oz. baby bella mushrooms, sliced
- 1 small onion, diced (or 1 T minced onion flakes)
- 2 garlic cloves, minced
- 1 T butter
- 2 T corn starch
- 1 C half and half
- 1/2 C Parmesan cheese
- Optional: Cauliflower, carrots, asparagus, zucchini
Begin by bringing a large pot of water to a boil and cooking the pasta according to package directions.
Meanwhile, prepare all the veggies by slicing and dicing!
Sauté the veggies (except the broccoli, and if you are using cauliflower, that too) in a large skillet. If you typically need a splash of olive oil on your veggies when you cook, then do so here. Season with salt and pepper.
When the pasta is just about done, add in the broccoli (and cauliflower, if using) during the last five minutes.
Then, drain, and toss the broccoli in with the other veggies.
Melt 1 T butter in a small saucepan over medium heat.
Whisk together 2 T corn starch with 1 C half and half. Pour this mixture into a small saucepan. Stir constantly as you heat the mixture to a boil. Sauce will thicken as you the mix gets warm.
Remove from the heat and add in the 1/2 C Parmesan cheese – either shredded or grated is fine. Stir and allow the heat to melt the cheese. Then, stir in a pinch or two of nutmeg.
Serve sauce atop whole wheat pasta & veggies.