Vegetable Pasta Toss In Light Cream Sauce


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This healthy “Grab and Go” light alfredo pasta from SUNY has less than 500 calories per serving. Use seasonal vegetables to serve it year-round.

Recipe courtesy Chef Jonna Anne, SUNY Geneseo


  • 2 1/4 lbs. Barilla® Whole Grain pasta
  • 3 cups evaporated skim milk
  • 7 1/2 cups grated Parmesan
  • 3 lbs. julienned red bell peppers
  • 3 lbs. broccoli florets
  • 3 lbs. julienned carrots


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

To make the light cream sauce: Over low heat, warm the milk and 1 1/2 lb. of the Parmesan until the cheese melts. Let cool and refrigerate.

Step 3

For each serving, to order: Over low heat, warm 2 oz. light cream sauce. Stir in 1 1/4 cups cooked pasta, and 2 oz. each peppers, broccoli, and carrots. Heat through without boiling. Plate and sprinkle with 1 Tbsp. additional Parmesan.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Whole Grain Medium Shells
  • Whole Grain Penne
  • Whole Grain Rotini
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (288g)
Servings Per Container 24

Amount Per Serving
Calories 349
Calories from Fat 81
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 23mg
Sodium 485mg
Total Carbohydrate 49g
Dietary Fiber 9g
Sugars 12g
Protein 20g

Vitamin A 239%
Vitamin C 241%
Calcium 43%
Iron 13%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.