Healthy Cheesy Vegetable Pasta Alfredo Recipe | Delicious and Easy Pasta

This cheesy pasta recipe is made in a slow cooker but is relatively quick taking just 2 1/2 hours from start to finish. It's full of vegetables, whole-grain linguine, and of course, lots of cheese.

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Cheesy Vegetable Pasta Alfredo

• Servings: 6

• Cook Time: 25 minutes

Ingredients

• 8 ounces fresh green beans, trimmed and halved crosswise
• 2 cups fresh button or cremini mushrooms, sliced
• ½ medium head cauliflower, cut into large florets
• 1 9-ounce package frozen artichoke hearts, thawed
• 2 medium carrots, thinly sliced (1 cup)
• 1 medium onion, chopped (1 cup)
• 1 cup fat-free evaporated milk
• 1 5 to 6.5-ounce container light semisoft cheese with garlic and fine herbs
• 1 cup shredded Parmesan cheese (4 ounces)
• 6 ounces of dried whole-grain linguine
• 1 cup cherry tomatoes, quartered or halved
• Shredded fresh basil

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Instructions

1. In a 4- to 5-quart slow cooker combine green beans, mushrooms, cauliflower, artichoke hearts, carrots, and onion (see Tip). Pour evaporated milk overall into the cooker.
2. Cover and cook on a low-heat setting for 5 to 5 1/2 hours or on a high-heat setting for 2 to 2 1/2 hours.
3. Add semisoft cheese and Parmesan cheese to the cooker. Cover and let stand for 5 minutes. Stir gently until the cheese is melted. Cook linguine according to package directions; drain. Use kitchen shears to cut up cooked linguine in a few places. Add linguine to the cooker and toss to coat. Divide the pasta mixture among six serving plates. Top each serving with tomatoes and basil.

Tips

Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in the recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

Serving Size: 1 1/2 cups

Per Serving: 344 calories; protein 18.6g; carbohydrates 38.6g; dietary fiber 8.5g; sugars 8.4g; fat 11.3g; saturated fat 6.9g; cholesterol 31.2mg; vitamin a iu 4510IU; vitamin c 37.1mg; folate 73.7mcg; calcium 428.8mg; iron 2.2mg; magnesium 76.3mg; potassium 630.5mg; sodium 547.3mg.

Exchanges: 2 lean protein, 2 starch, 1 1/2 fat, vegetable

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