Broccoli Cauliflower And Spinach Alfredo Recipes

BROCCOLI, CAULIFLOWER, AND SPINACH ALFREDO

Steps:

• Pour Alfredo sauce into large sauce pan and add frozen broccoli and cauliflower; do not thaw vegetables prior.
• Simmer and sir frequently for about 20 minutes or more being careful not to overcook vegetables.Optional:Add garlic powder to taste.
• Follow box directions for spinach nests.
• Spoon sauce with vegetables onto plated spinach nests.

CAULIFLOWER ALFREDO

Steps:

• •rRemove outer leaves and cut tough stem from cauliflower. Steam in a large pot until fork tender. Drain.
• •Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned.
• •In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. .
• •Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta, reserving about a half cup of the water.
• •Add water, pasta and the cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over medium until heated enough to your liking. It will be thin at first, but this extra step of cooking off the water will make your pasta creamier and hotter, and will allow you to bring you dish to the table "restaurant" hot. Salt to taste.
• •Serve with fresh minced parsley and black pepper. Feel free to add in your favourite sauteed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely! I added mushrooms, but I wasn't overly crazy about them in this dish.
• Read more: http://ohsheglows.com/#ixzz2r8D9IHKZ.

ALFREDO LASAGNA WITH BROCCOLI AND CAULIFLOWER

Steps:

• Preheat the oven to 375°F. Lightly spray a 2-quart casserole dish with cooking spray. Set aside.
• In a medium saucepan, whisk together the sauce ingredients except the Parmesan. Cook over medium-high heat for 4 to 5 minutes, or until the mixture thickens slightly (it will still be somewhat thin), stirring occasionally.
• Stir in the Parmesan. Remove from the heat. Set aside.
• In a medium bowl, stir together the ricotta, egg substitute, oregano, onion powder, and garlic powder. Set aside.
• If using fresh cauliflower and broccoli, in a medium saucepan, bring the water to a boil over high heat. Reduce the heat to medium high and cook the cauliflower for 2 minutes. Stir in the broccoli. Cook for 1 minute. Transfer to a colander. Drain well.
• Layer as follows in the casserole dish: half the sauce, 4 noodle halves, all the ricotta mixture, and the cauliflower and broccoli. Sprinkle with the roasted pepper and 1/2 cup mozzarella. Top with the remaining noodle halves, remaining sauce, and remaining 1/2 cup mozzarella. Cover the dish and place on a baking sheet in case the lasagna bubbles over.
• Bake for 30 minutes.
• Meanwhile, in a small bowl, stir together the topping ingredients. When the lasagna has baked for 30 minutes, sprinkle with the topping. Bake, uncovered, for 8 to 10 minutes, or until the topping is toasted and the noodles are tender. Remove from the oven and let stand for 5 to 10 minutes to make cutting easier.
• (Per serving)
• Calories: 184
• Total fat: 4.5g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.5g
• Cholesterol: 15mg
• Sodium: 278mg
• Carbohydrates: 20g
• Fiber: 2g
• Sugars: 7g
• Protein: 15g
• Calcium: 392mg
• Potassium: 377mg
• 1 starch
• 1 vegetable
• 1 1/2 lean meat