Easy Weeknight Alfredo Pasta with summer vegetables
This easy weeknight alfredo pasta is made with a healthier version of classic alfredo sauce and is full of summer vegetable goodness.
Ingredients
- 1 lb Whole wheat penne pasta
- 2 ears corn see notes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chopped red onion
- 2 cloves garlic minced
- 1 zucchini small cubed
- 2 tablespoon whole wheat flour
- ¼ cup heavy cream see notes
- ¾ cup whole milk see notes
- 1 tablespoon herbed cream cheese
- 2 cups chopped spinach packed
- 1 cup cherry tomatoes halved, see notes
- A pinch nutmeg optional
- ⅓ cup freshly grated parmesan cheese
- ¼ cup fresh basil cut into ribbons
- Salt and freshly ground black pepper to taste
Instructions
- Set a big pot ¾ full of water on high heat to boil. Liberally salt this water
- Once the water comes to a boil, add pasta and cook according to package directions
- 3 minutes before the pasta gets cooked, add the two ears of corn(husks and silks removed) into the pot too.
- While the pasta is cooking, set a wide, heavy bottomed pan on medium high heat. Add olive oil and butter to it and wait for the butter to melt.
- Now add the minced garlic, chopped onions and cubed zucchini to the melted butter+olive oil
- Cook for a minute or two and then sprinkle the two tablespoon of whole wheat flour. Cook the flour for two minutes or until it is lightly browned and the raw flour smell goes away. If the flour and veggies look too dry you can add some more butter/olive oil
- Now add the heavy cream and milk. Using a wooden spoon or a whisk, mix the liquid vigorously with the veggies and flour mixture until uniform.
- Once the sauce starts to thicken (after a couple minutes) add chopped spinach and tomatoes. Cook for two minutes or until the spinach is wilted. Turn the heat to low.
- If the pasta is cooked by now, take the corn out, save a cup of pasta water and then drain the pasta.
- Use a very sharp knife to carefully cut the kernels off of the corn cob. Add it to the sauce.
- Add nutmeg, salt and pepper to sauce along with Parmesan cheese. Add drained pasta to the sauce and veggies mixture.
- Turn the heat up to medium high, add basil and toss everything around. If the sauce is too thick, adjust the consistency with pasta water.
- Adjust seasning if needed and serve the pasta hot with extra parmesan for garnish. This focaccia bread is an excellent accompaniment to this pasta.
Notes
1. You can also use frozen corn. About 2 cups.
2. If you do not want to use heavy cream, use 1 cup whole milk. The sauce might not turn out as thick and creamy.
3. If you do not have cherry tomatoes, use 1 cup chopped tomatoes.
