Sometime last year, I started making this dish, and over time it’s changed so much. That’s the great thing about pasta – it’s so versatile. At the end of the post I’ll provide some other options we have done with it so you can see how many ways it can go!
The main components of the dish involve pasta, steamed veggie(s), and an alfredo sauce. For this medley, I steamed carrots, zucchini, yellow bell pepper, and added tomatoes at the end when putting it all together.
While the pasta water is heating up, I put all the chopped veggies in the steam basket since, depending on the veggie, it can take some time to soften up. I love how brilliant the colors of the veggies become! I break all the spaghetti in half before tossing it into the boiling water.
Once everything is done cooking, I put the veggies in a big bowl, and empty out that pan. I add in a can of alfredo sauce (we use the basic Prego brand) and also a half can of milk. I pour the milk into the same sauce container, put the lid on, shake it up, then dump it in with the sauce. This helps to thin it out a bit so it’s not too thick. It also soaks up into all the pasta & veggies nicely!
While the sauce is heating up, I pour the pasta on top of the veggies and start mixing it up. I’ve found the big tongs work best. The sauce takes a short time to heat up, then I dump on top, mix it up and voila! Dinner is served! It also makes for great leftovers!
Other medley options:
Broccoli & ground turkey
Broccoli & crumbled sausage (remove the casings before reheating it in a pan). We’ve used a great variety from Sam’s club that had spinach & asiago cheese in the sausage. Yum.
Zucchini, yellow squash, turkey meatballs
Zucchini & shredded chicken
Any protein & veggie you have!