Bow Ties and Broccoli Alfredo

55 minutes Prep: 20 minutes Cook: 35 minutes

71 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

3	cups	pasta, bow-tie	uncooked
2	cups	broccoli, frozen
1/2	cup	sweet red bell peppers	roasted
1/2	teaspoon	basil	dried
1/8	teaspoon	black pepper
10	ounces	alfredo sauce	container
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated

Directions

Heat oven to 350 degrees. Grease 2-quart casserole. Cook pasta to desired doneness as directed on package, adding broccoli during last 2 to 3 minutes of cooking time.

Drain.

In greased casserole, combine all ingredients except cheese.

Cover.

Bake at 350 degrees for 20 minutes. Uncover casserole; sprinkle with cheese.

Bake, uncovered, an additional 5 to 10 minutes or until cheese is light golden brown.

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Nutrition Facts

Serving Size 198g

Amount per Serving

Calories 71 25% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 115mg	5%
Total Carbohydrate 10.0g	3%
Dietary Fiber 6.0g	22%
Sugars 4.0g
Protein 7.0g	13%

Vitamin A	56%		Vitamin C	226%
Calcium	15%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Beef Tenderloin With Mushroom Stuffing and Brandied Tomato Gravy

I don't remember where I originally found this recipe, but I've been making it for 20? 25? years. My family LOVES it for Christmas, or any other time I can be talked into it, esp. the stuffing. I will say, we've changed it over the years and serve the stuffing with prime rib, using low sodium beef broth for moisture in the stuffing (just 'til it holds together; the amount isn't as important as how it looks & feels) It's pretty hard to keep the stuffing in when broiling tenderloin. NOTE: if you have a problem with things too salty (as I do), make sure to use LOW SODIUM ham (altho it's hard to find) and low-to-no-salt beef broth, and unsalted butter. People can always add salt to taste at the table, but unless you want to be drinking water, etc. for the next 24 hrs., be really careful of the salt level. Make up the "flavor" difference with 1/2 tsp. thyme and a shake of basil (NOT fresh), or your fav. herbs. WELL WORTH THE EFFORT!

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