Vegetable Pasta Toss In Light Cream Sauce

Recipe courtesy of Chef Jonna Anne, SUNY Geneseo.

This healthy “Grab and Go” light alfredo pasta from SUNY has less than 500 calories per serving. Use seasonal vegetables to serve it year-round.

2 1/4 pounds Barilla Whole Grain pasta
3 cups evaporated skim milk
7 1/2 cups grated Parmesan
3 pounds julienned red bell peppers
3 pounds broccoli florets
3 pounds julienned carrots
  1. Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
  2. To make the light cream sauce: Over low heat, warm the milk and 1 1/2 pounds of the Parmesan until the cheese melts. Let cool and refrigerate.

For each serving, to order:

  1. Over low heat, warm 2 ounces light cream sauce. Stir in 1 1/4 cups cooked pasta, and 2 ounces each peppers, broccoli, and carrots. Heat through without boiling. Plate and sprinkle with 1 tablespoon additional Parmesan.