Vegetable Alfredo Pasta Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pasta bake loaded with vegetables including spinach, zucchini, cauliflower, and carrot in an Alfredo sauce. Comforting and substantial enough to serve as a weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 Tbsp olive oil ($0.16)
- 1 small onion ($0.52)
- 4 cloves garlic ($0.32)
- 3 medium carrots ($0.36)
- 1 medium zucchini ($0.82)
- 1/2 lb. frozen broccoli & cauliflower pieces ($0.83)
- 1/4 lb. frozen chopped spinach ($0.41)
- Salt and pepper to taste ($0.05)
- 4 Tbsp butter ($0.48)
- 1/4 cup all-purpose flour ($0.04)
- 4 cups 2% milk (or whole, $1.20)
- 1/4 tsp ground nutmeg ($0.03)
- 1/4 tsp garlic powder ($0.03)
- 1/2 tsp salt ($0.02)
- pepper (freshly cracked, $0.03)
- 2/3 cup grated parmesan ($1.09)
- 1 lb. pasta (elbow, shells, etc., $1.50)
- 1 cup shredded gouda ( or smoked mozzarella, $1.20)
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 637mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 544mg
- Calcium
- 390mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 637MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.