Vegetable Alfredo

Oxmoor House
4 servings (serving size: 1 cup)


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2 quarts water
6 ounces uncooked egg noodles
1 (16-ounce) package frozen broccoli, cauliflower, and carrots, thawed
1/2 cup (4 ounces) tub-style light cream cheese
1/4 cup reduced-fat sour cream
2 tablespoons fat-free milk
1 teaspoon salt
1 garlic clove, minced
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup finely chopped green onions
Freshly ground black pepper


Bring 2 quarts water to a boil. Add noodles; cook 8 minutes. Add broccoli, cauliflower, and carrots; cook 3 minutes. Drain and keep warm.

Place cream cheese and next 4 ingredients in a food processor, and process until smooth.

Place pasta mixture in a large bowl. Add cream cheese mixture, and toss gently. Sprinkle with Parmesan cheese, onions, and pepper.

Created date

March 2010

Nutritional Information

Calories 290
Fat 10 g
Satfat 5.9 g
Protein 13.3 g
Carbohydrate 36.6 g
Cholesterol 60 mg
Iron 2.4 mg
Sodium 886 mg
Caloriesfromfat 31 %
Fiber 4.5 g
Calcium 208 mg