Side Dishes

Alfredo Primavera

Bring your vegetarian pasta to a new level with rich and Stouffer's Alfredo Sauce.
  • 0:35 TIME
  • 22 Portions
  • easy


Penne, whole grain, cooked, warm

908 g (2 lb.)

Stouffer's Alfredo Sauce 3 x 1.8 kg., warm

1.8 kg.

Vegetable oil

30 ml. (2 tbsp.)

Yellow squash, julienne

300 g (12 oz. wt)

Zucchini, julienne

300 g (12 oz. wt.)

Leek, medium diced

150 g (6 oz. wt)

Red bell pepper, julienne

150 g (6 oz. wt)

Spinach, fresh, julienne

280 g (10 oz. wt.)

Tomato, cherry, cut in half

90 g (4 oz. wt.)



  1. Cook pasta according to package directions. Drain; reserve hot.
  2. In a pot of boiling water, heat pouch of Alfredo Sauce. 74 C CCP - need to add degrees sign after 74
  3. Heat oil in a large sauté pan over medium high heat. Add leeks and red pepper sauté 1-2 minutes. Add squash, zucchini and tomatoes, stir to combine sauté 1-2 minutes. Add spinach, stir until wilted.
  4. Add Alfredo Sauce and pasta; stir to coat. Serve immediately.
  5. Garnish with fresh grated parmesan and chopped parsley.