POSTED June 18, 2019

Vegetable Alfredo with Organic Pasta

We love alfredo sauce so much that we decided to revamp the reputation of calorie-dense alfredo pasta. We added asparagus, snap peas, arugula, peas and artichokes to this veggie-loaded pasta dish, so you get the best of both worlds—rich, silky alfredo sauce with plenty of health benefits on the side.

SERVES: 4-6
LEVEL: Super Simple

INGREDIENTS

1 lb. DeLallo Organic Gemelli Pasta
1 (15-ounce) jar DeLallo Creamy Alfredo Sauce
8 ounces asparagus, trimmed and cut into 1/4 inch pieces
8 ounces sugar snap peas, trimmed
1 cup frozen peas, thawed
1 (12-ounce) jar DeLallo Marinated Artichoke Hearts, halved
2 cups arugula
1 cup pine nuts, toasted
Zest of 1 lemon
Salt and pepper to taste

DIRECTIONS

Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain.
Meanwhile, heat alfredo sauce in medium sauce pan over low heat until cooked through, about 10 minutes.
Prepare 2 bowls with ice baths. Bringa medium pot of salt ed water to a boil. Cook asparagus in the boiling water for 2 minutes. Transfer to ice bath using a slotted spoon. Add sugar snap peas to the water and cook for 2 minutes. Transfer to ice bath using a slotted spoon.
In a large bowl, combine the pasta, asparagus, sugar snap peas, artichokes and sauce. Toss well to combine and season with salt and pepper.
Divide mixture among plates and top with lemon zest and pine nuts.

Vegetable Alfredo with Organic Pasta

Related Recipes

DeLallo Creamy Alfredo Sauce 15 oz.

DeLallo Organic Whole-Wheat Gemelli Pasta 1 lb.

DeLallo Marinated Artichoke Hearts 12 oz.