Friday, August 13, 2010

Bobbi's Veggie Alfredo

1 package of spinach pasta or tri-colored pasta
1 pkg frozen sugar snap peas
1 pkg frozen carrots
1 pkg red, yellow and green pepper/onion mix
2 cans water chestnuts, drained and rinsed
1/2 bag frozen green beans
1/2 bag frozen broccoli
2 jars garlic herb light Alfredo Sauce
1 c. fat free plain yogurt

Boil pasta as directed, about 5-7 minutes prior to pasta reaching desired tenderness, add the veggies. When just tender-crisp, drain pasta and veggie mix. Toss with Alfredo sauce and yogurt.

This makes a lot! Could easily be halved

Recipe courtesy of

Bobbi Malcom Schoettle

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