Pasta & Vegetable Alfredo

Vegetables & Pasta


  • 1/2 lb. rotini brown rice pasta
  • 1 c thinly sliced carrots
  • 1 c broccoli florets
  • 1 c cauliflower florets
  • 1 c sliced zucchini
  • 1 c sliced mushrooms
  • 1/2 sliced cherry tomatoes
  • 4 chopped green onions
  • 2 cloves chopped garlic
  • 1 tbsp olive oil
  • 410 ml wheat free alfredo sauce (such as PC brand)
  • 1/2 c fresh parmesan cheese


1.  Cook rotini pasta according to package instructions. Drain well.

2.  While pasta is cooking, heat olive oil heat in a large non-stick frying pan.  Add carrots and stir fry on medium heat for 1 minute.  Then add mushrooms and stir fry for another 2 minutes. Add broccoli, cauliflower and zucchini and cover.  Reduce heat to low and steam for 5 minutes. Add the green onions and garlic and stir fry for 1-2 minutes until vegetables are tender crisp. (Don’t let vegetables get brown)

3.  Heat alfredo sauce in a large saucepan. Add vegetables in pan, cherry tomatoes and drained pasta and combine well. Transfer to a large serving bowl and sprinkle with fresh parmesan before serving.

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