Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Relive those alfredo days without the guilt.
Diet Types: Low Fat, Vegetarian
Ingredients:
  • 1 package Quinoa pasta of choice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup julienned carrots
  • 1/2 cup julienned zucchini
  • 1/2 cup julienned yellow squash
  • 1/2 cup julienned red bell pepper
  • 1/2 cup fat free half and half
  • 1 teaspoon salt
  • 1/3 cup freshly grated parmesan cheese
  • 1/4 cup fresh chopped dill
  • black pepper to taste
  • Serves: 4
    Cooking Time: Under 30 minutes
    Instructions:
    Bring 3 quarts water to a boil in a large pot. Add Quinoa pasta and stir. Cook for amount of time stated on package. Do not overcook. Meanwhile, heat oil in skillet over medium heat. Add garlic and vegetables and saute for about 3 minutes. Add Half and Half, salt, and parmesan and bring to a boil. Turn heat down and cook another 2 minutes. Add dill and pepper and cook 1 minute more. Drain pasta and add to the sauce. Toss to mix and serve hot.

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    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 4
    Amount Per Serving 
    Calories 272
    Calories from Fat 61
     % Daily Value*
    Total Fat 7g10%
      Saturated Fat 2g11%
      Mono Fat 3g 
    Cholesterol 7mg2%
    Sodium 763mg32%
    Total Carbs 43g14%
      Dietary Fiber 8g30%
    Protein 13g 
    Iron13%
    Calcium19%
    Vitamin B-123%
    Vitamin B-615%
    Vitamin C46%
    Vitamin E4%
    Vitamin D3%
    Vitamin A58%
    Selenium72%
    Manganese105%
    Copper15%
    Zinc11%
    Pantothenic acid8%
    Niacin7%
    Riboflavin12%
    Thiamin13%
    Folate6%
    Potassium8%
    Phosphorus25%
    Magnesium15%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.