Friday, February 3, 2012

Vegetable Pesto Alfredo Pasta

1 small red bell pepper
1 medium zucchini, peeled and diced
5 sun dried tomato slices (jarred in oil), diced
1-2 handfuls of fresh baby spinach, chopped
2 tsp Extra Virgin Olive Oil (EVOO)
1.6 oz package of Knorr Alfredo sauce
1 ¾ cup milk
1 tsp butter
2 Tbsp Classico Basil Pesto
freshly grated parmesan cheese

In a large pot of salted boiling water, cook pasta according to directions on package.

In a medium sauce pan, heat EVOO over med-high heat. Sauté peppers, zucchini and tomatoes for about 5 minutes until tender. Stir in spinach and cook until wilted. Season with salt and pepper to taste.

In a sauce pan over high heat, combine Alfredo sauce mix, milk and butter; whisk for 2 minutes until thickens. Remove from heat and whisk in pesto sauce; stir into sautéed vegetables.

Drain pasta and plate into a shallow bowl. Top with vegetable pesto Alfredo mixture. Sprinkle with freshly grated parmesan cheese and cracked black pepper.

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