Bow Ties & Broccoli Alfredo
Yield
2 servingsPrep
20 minCook
35 minReady
55 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
bow-tie pasta (farfalle)
uncooked |
*
|
| 2 | cups |
broccoli, frozen
|
|
| ½ | cup |
sweet red bell peppers
roasted |
|
| ½ | teaspoon |
basil
dried |
*
|
| ⅛ | teaspoon |
black pepper
|
|
| 10 | ounces |
alfredo sauce
container |
* |
| 2 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
bow-tie pasta (farfalle)
uncooked |
*
|
| 473 | ml |
broccoli, frozen
|
|
| 118 | ml |
sweet red bell peppers
roasted |
|
| 2.5 | ml |
basil
dried |
*
|
| 0.6 | ml |
black pepper
|
|
| 289 | ml/g |
alfredo sauce
container |
* |
| 3E+1 | ml |
Parmesan cheese
|
|
Directions
Heat oven to 350℉ (180℃). 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℉ (180℃) for 20 minutes. Uncover casserole; sprinkle with cheese.
Bake, uncovered, an additional 5 to 10 minutes or until cheese is light golden brown.
