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Jan 23, 2022 2 min read

This vegetarian recipe is high in protein, low in carbs, and full of bright-colored vegetables. It is satisfying and delicious. You get to make your own simple Alfredo sauce and roast vegetables using a simple method with olive oil and salt and pepper. Finish it off with great-tasting parmesan cheese, and you have a low-carb dinner ready in less than an hour. Great Low-Carb Pasta - Penne is the star here.

These are some variations of the recipe.

  • Add cooked leftover diced chicken breast or fish to the skillet when you mix the sauce with the pasta and broccoli at the end.
  • Add any kind of vegetables, such as mushrooms, cauliflower florets, or snow peas, instead of or in addition to the broccoli florets.
  • Acorn squash and kabocha squash work as well as butternut squash.
  • You can use fat free half and half instead of heavy cream, and swap olive oil in for the butter, if you are limiting saturated fat.

Recipe for Low-Carb Roasted Broccoli and Butternut Squash Alfredo Penne

Makes 4 servings

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

  • 1 package of Great Low-Carb Pasta - Penne
  • 10 ounces (about 2 cups) of butternut squash, peeled and in cubes
  • 8 ounces (3 cups) of broccoli florets
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • 2 tablespoons of butter
  • 2 cloves of garlic, peeled and minced
  • 2 tablespoons of whole-wheat flour
  • ⅓ cup of heavy cream
  • 1 cup of milk
  • 2 ounces (½ cup) of parmesan cheese
  • Dash of nutmeg
  • 2 tablespoons of minced parsley

Instructions:

  1. Preheat the oven to 400 degrees. Grease a baking sheet. Keeping the squash and broccoli separate, place them on the baking sheet and drizzle them with olive oil and salt and pepper. Bake them for 20 minutes or until they start to soften. Set them aside.
  2. While they are baking, you can make the Great Low-Carb Pasta - Penne according to the instructions on the package. Boil water, add the pasta, and cook until nearly al dente, or nearly 9 to 10 minutes. Drain the pasta and set it aside.
  3. Heat the butter in a skillet and add the oil when the butter is melted. When the oil is hot, add the garlic and cook for 2 minutes.
  4. Gradually add the flour to the oil and butter mixture, whisking constantly. Add the cream and milk, continuing to whisk to combine everything thoroughly. 
  5. Bring the mixture to a boil. Cover the skillet and simmer for 4 minutes, stirring regularly to combine the ingredients and prevent lumps. The mixture should thicken. When it does, stir in the parmesan cheese and nutmeg. Remove from heat.
  6. In a blender, puree the cooked squash and the cream sauce until the mixture is smooth. It is okay to leave small lumps if desired.
  7. Pour the contents of the blender back into the skillet. Add the cooked pasta, roasted broccoli florets, and any additional salt and pepper to taste. Toss gently to completely coat the pasta.
  8. Plate the pasta and top with minced parsley. Serve and enjoy!
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