Cut the Calories: Roasted Veggie Alfredo Penne

Simple,Healthy,and still delicious! Great for a vegetarian! Just simply penne pasta packed with  roasted veggies tossed with a light , homemade version of Alfredo sauce! Key is using skim milk and sour cream instead of heavy cream! This alternative is low on salt and preservatives compared to those canned Alfredo sauces.

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What you need:

4 cups of cooked penne pasta

1/2 cup chopped red, yellow or orange bell pepper

1 cup slice zucchini

1 tomato  diced

parsley for garnish

1 tablespoon butter

1 teaspoon extra virgin olive oil
1 small onion, chopped finely
2 cups skim milk
1 container of light sour cream
1/4 cup shredded parm. cheese
2 tablespoon of flour
Directions:
Cook pasta according to package directions. Meanwhile in the oven roast zucchini and peppers, tomato in pan. Drizzle with olive oil.
In a saucepan melt butter. Add onion and some garlic. Saute 3-4 minutes till soft. Remove from pan onto a plate, reserve. Add a tablespoon of butter to the pan with the onions. Stir in flour, and salt. Gradually stir in milk. Cook until mixture starts to bubble and thicken, stirring constantly stirring with a slotted spatula.
Stir in all veggies, sour cream and Parmesan cheese. Cook until thoroughly heated,  about 2 minutes stirring constantly. Do Not let boil!
Add pasta to veggie mixture and stir. Add parsley for garnish!
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