Ziti Alfredo With Vegetables Recipes

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ZITI ALFREDO WITH VEGETABLES



Ziti Alfredo with Vegetables image

"A creamy dressing, lots of flavor an unexpected hint of nutmeg make this hearty pasta dish so delicious i can't resist fixing it often," relates Emma Magielda of Amsterdam, New York.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 15

1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
8 ounces uncooked ziti or small tube pasta
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup fat-free milk
1-1/2 cups fat-free half-and-half
1 cup shredded Parmesan cheese
2 teaspoons Italian seasoning
1/4 teaspoon salt
Dash white pepper
Dash ground nutmeg
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Steps:

  • In a small saucepan, saute onion and garlic in oil until tender; set aside. Cook ziti according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Reduce heat; slowly add milk. , Stir in half-and-half. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Reduce heat; add the Parmesan cheese, Italian seasoning, salt, pepper and nutmeg. Stir until cheese is melted. , Add the tomatoes, spinach and onion mixture; heat through. Drain the ziti; toss with vegetable mixture.

Nutrition Facts : Calories 264 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 488mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

SPRING VEGETABLE FETTUCCINE ALFREDO



Spring Vegetable Fettuccine Alfredo image

Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
One 9-ounce package fresh fettuccine
Extra-virgin olive oil, for tossing
2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded
1 bunch thin asparagus, about 1 pound
1 stick (8 tablespoons) unsalted butter
1/2 cup frozen peas
Freshly ground black pepper
2 cups heavy cream
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
1 tablespoon chopped chives
Finely grated zest of 1/2 lemon

Steps:

  • Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
  • Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
  • Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.

TOMATO-ALFREDO BAKED ZITI



Tomato-Alfredo Baked Ziti image

Tomato and Alfredo sauces make this easy ground beef-and-pasta bake doubly delicious - and it all comes together in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 11

12 oz uncooked ziti pasta (about 4 cups)
1 lb lean (at least 80%) ground beef
1 cup chopped onion
4 cloves garlic, finely chopped
1 1/2 teaspoons Italian herb seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 can (28 oz) Muir Glen™ Organic Crushed Tomatoes with Basil
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese (4 oz)
1 jar (15 oz) creamy Alfredo pasta sauce

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in 12-inch skillet, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; add garlic, and cook about 1 minute or until fragrant. Drain; return meat mixture to skillet. Over medium-low heat, stir in Italian seasoning, pepper flakes and salt. Add tomatoes, cooked pasta and 1/2 cup of the Parmesan cheese; cook 2 to 3 minutes, stirring constantly, until completely blended and heated through. Spoon mixture into baking dish; sprinkle with mozzarella cheese. Top with Alfredo sauce and remaining 1/2 cup shredded Parmesan cheese.
  • Bake 30 to 35 minutes or until bubbly and cheese is melted.

Nutrition Facts : Calories 600, Carbohydrate 52 g, Cholesterol 105 mg, Fat 4, Fiber 3 g, Protein 29 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 3 g, TransFat 1 g

ALFREDO VEGETABLE PASTA BAKE (COOKING FOR 2)



Alfredo Vegetable Pasta Bake (Cooking for 2) image

Creamy, comforting and hearty, this veggie-packed pasta bake is a vegetarian dish that'll satisfy anyone. Zucchini, carrots and spinach are mixed with pasta in a creamy Parmesan-mozzarella sauce and baked until warm and bubbly. The finishing touch of toasted, buttery panko bread crumbs adds a crunch that's oh-so satisfying. Perfect for when you're craving a baked pasta that goes beyond basic red sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 2

Number Of Ingredients 15

1 1/4 cups uncooked penne pasta (5 oz)
3 tablespoons butter
1 medium carrot, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
1 1/2 cups milk
1 cup baby spinach
3/4 cup shredded mozzarella cheese (3 oz)
1/3 cup grated Parmesan cheese
1/3 cup Progresso™ Panko Italian style crispy bread crumbs

Steps:

  • Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in 10-inch skillet, melt 2 tablespoons of the butter over medium heat. Add carrot; cook and stir 3 minutes. Add zucchini; cook and stir 2 to 3 minutes or until just tender. Add garlic; cook and stir 30 seconds. Add flour, salt, pepper, nutmeg and pepper flakes; cook and stir 1 minute. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add spinach; stir until wilted. Remove from heat; stir in cheeses until melted. Stir in pasta; pour mixture into pan.
  • Bake 20 to 25 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
  • Meanwhile, in 3-inch skillet, melt remaining 1 tablespoon butter over medium-high heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown. Sprinkle over baked pasta.

Nutrition Facts : Calories 900, Carbohydrate 101 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 6 g, Protein 38 g, SaturatedFat 22 g, ServingSize 2 Cups, Sodium 1390 mg, Sugar 14 g, TransFat 1 1/2 g

ZITI ALFREDO WITH VEGETABLES



Ziti Alfredo With Vegetables image

Make and share this Ziti Alfredo With Vegetables recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

8 ounces ziti pasta or 8 ounces penne pasta, cooked and drained
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, crushed
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups fat-free half-and-half
1 cup nonfat milk
1 cup grated parmesan cheese
2 teaspoons dried Italian seasoning
salt and pepper, to taste
1 (14 1/2 ounce) can Italian-style diced tomatoes
1 (10 ounce) package frozen chopped spinach, thawed,drained

Steps:

  • In a large pot, cook pasta according to package directions.
  • In a small saucepan, saute onions and garlic in olive oil till browned.
  • In a large saucepan, melt butter; add flour and stir.
  • Slowly, add half and half and milk and simmer, stirring constantly, till thickened.
  • Add cheese and seasonings; stir till cheese melts.
  • Add tomatoes, spinach and onion mixture; heat through.
  • Pour over warm pasta, toss and serve.
  • Leftovers can be refrigerated and reheated in the microwave.

Nutrition Facts : Calories 273.2, Fat 9.6, SaturatedFat 4.7, Cholesterol 21.5, Sodium 329, Carbohydrate 34.6, Fiber 2.8, Sugar 6.8, Protein 12.9

ZITI ALFREDO WITH VEGETABLES



Ziti Alfredo with Vegetables image

'A creamy dressing, lots of flavor an unexpected hint of nutmeg make this hearty pasta dish so delicious i can't resist fixing it often,' relates Emma Magielda of Amsterdam, New York.

Provided by Allrecipes Member

Time 25m

Yield 8

Number Of Ingredients 15

1 medium onion, chopped
2 garlic clove (blank)s garlic cloves, minced
2 teaspoons olive oil
8 ounces dry ziti pasta
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup fat-free milk
1 ½ cups fat-free half-and-half
1 cup shredded Parmesan cheese
2 teaspoons Italian seasoning
¼ teaspoon salt
1 dash white pepper
1 dash ground nutmeg
1 (14.5 ounce) can Italian diced tomatoes, drained
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Steps:

  • In a small saucepan, saute onion and garlic in oil until tender; set aside. Cook ziti according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Reduce heat; slowly add milk.
  • Stir in half-and-half. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Reduce heat; add the Parmesan cheese, Italian seasoning, salt, pepper and nutmeg. Stir until cheese is melted.
  • Add the tomatoes, spinach and onion mixture; heat through. Drain the ziti; toss with vegetable mixture.

Nutrition Facts : Calories 260.7 calories, Carbohydrate 34.3 g, Cholesterol 19.3 mg, Fat 8.4 g, Fiber 2.9 g, Protein 12 g, SaturatedFat 4.3 g, Sodium 421.6 mg, Sugar 6.8 g

ZITI ALFREDO WITH VEGETABLES



Ziti Alfredo with Vegetables image

'A creamy dressing, lots of flavor an unexpected hint of nutmeg make this hearty pasta dish so delicious i can't resist fixing it often,' relates Emma Magielda of Amsterdam, New York.

Provided by Allrecipes Member

Time 25m

Yield 8

Number Of Ingredients 15

1 medium onion, chopped
2 garlic clove (blank)s garlic cloves, minced
2 teaspoons olive oil
8 ounces dry ziti pasta
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup fat-free milk
1 ½ cups fat-free half-and-half
1 cup shredded Parmesan cheese
2 teaspoons Italian seasoning
¼ teaspoon salt
1 dash white pepper
1 dash ground nutmeg
1 (14.5 ounce) can Italian diced tomatoes, drained
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Steps:

  • In a small saucepan, saute onion and garlic in oil until tender; set aside. Cook ziti according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Reduce heat; slowly add milk.
  • Stir in half-and-half. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until thickened. Reduce heat; add the Parmesan cheese, Italian seasoning, salt, pepper and nutmeg. Stir until cheese is melted.
  • Add the tomatoes, spinach and onion mixture; heat through. Drain the ziti; toss with vegetable mixture.

Nutrition Facts : Calories 260.7 calories, Carbohydrate 34.3 g, Cholesterol 19.3 mg, Fat 8.4 g, Fiber 2.9 g, Protein 12 g, SaturatedFat 4.3 g, Sodium 421.6 mg, Sugar 6.8 g

ZITI ALFREDO



Ziti Alfredo image

this recipe is oh so good :p i got it from my friends mom;; she used to make it on late saturday nights & lets just say there were no left overs haha[: ...so qucik & easy

Provided by leenielt3

Categories     European

Time 10m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 8

cooked ziti pasta
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated parmesan cheese
1/8 teaspoon ground black pepper
parsley flakes (optional)

Steps:

  • Melt butter in a medium, non-stick saucepan over medium heat.
  • Add cream cheese and garlic powder, stirring with wire whisk until smooth.
  • Add milk, a little at a time, whisking to smooth out lumps.
  • Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency.
  • Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
  • ENJOY.

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