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Vegan Alfredo with Veggies

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Just a few ingredient swaps can make creamy Alfredo pasta dishes heart healthy. This made-over version cuts sodium and saturated fat, and boosts fiber to give your heart a little more love.

Ingredients:

  • 8 ounces uncooked whole wheat spaghetti
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 8 ounces crimini mushrooms, sliced
  • 2 small zucchini, sliced
  • dried oregano to taste
  • salt and pepper to taste
  • 12 black olives, pitted and sliced
  • 1 ounce crumbled feta cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.

Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.


Preparation time: 15 mins
Cook time: 25 mins
Total time: 1 hr
Servings: 4 – Yield: 4 servings

Nutrition:

Calories:376.1

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