Ww Vegetable with Alfredo Sauce
Elevate your weeknight dinner with this WW Vegetable with Alfredo Sauce recipe, a light yet indulgent twist on classic comfort food! Loaded with vibrant, nutrient-packed vegetables like broccoli, cauliflower, carrots, and zucchini, this dish combines wholesome ingredients with a luscious, WW-friendly Alfredo sauce. The sauce is made with light cream cheese, unsweetened almond milk, and Parmesan, offering creamy decadence without the guilt. Bursting with Italian seasoning and finished with a sprinkle of fresh parsley, this quick 35-minute recipe is perfect for busy nights. Serve it as a standalone vegetarian delight or pair it with your favorite protein for a complete meal. Healthy, flavorful, and family-approved, this recipe is bound to become a dinner staple!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 1 cup Carrots, sliced thinly
- 1 Red bell pepper, sliced
- 1 Zucchini, sliced
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 4 ounces Light cream cheese
- 1 cup Unsweetened almond milk
- 1 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Wash and prepare the vegetables: broccoli, cauliflower, carrots, red bell pepper, and zucchini.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.
Toss the prepared vegetables into the skillet and sauté for 7-10 minutes, stirring occasionally, until they are tender but still crisp.
While the vegetables cook, prepare the WW-friendly Alfredo sauce. In a medium saucepan over low heat, combine the light cream cheese and unsweetened almond milk. Stir continuously until the cream cheese has melted and the mixture is smooth.
Gradually stir in the grated Parmesan cheese, salt, black pepper, and Italian seasoning. Continue stirring until the sauce is creamy and well combined. Remove from heat.
Once the vegetables are cooked, pour the Alfredo sauce over them in the skillet and toss gently to coat all the vegetables evenly.
Cook the mixture over low heat for an additional 2-3 minutes, allowing the flavors to meld together.
Serve warm, garnished with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 3392 mg | 147% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 30.3 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1751 mg | 135% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2370 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
