Birds Eye penne and vegetable with alfredo
The frozen pasta comes ready to heat, so dinner is minutes away. The sauce needs only butter and fresh herbs to taste like you made it from scratch. Serve it straight with a green salad and crusty bread.
About 240 calories a serving, 7 g protein, 38 g carbohydrate, 7 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.
To buy
- one bunch fresh parsley
- 2 cloves garlic
From your shelf
- 1 box Birds Eye penne and vegetable with alfredo sauce
Staples
- 1 tablespoon butter
- to taste salt
- to taste pepper
- Pour the contents of the box into a large skillet over medium heat and stir often while it thaws and warms through, about 7 to 8 minutes, until steaming and the vegetables are tender.
- Mince 2 cloves of garlic and tear off about 2 tablespoons of fresh parsley leaves while the pasta heats.
- Once the pasta is hot, stir in 1 tablespoon of butter and the minced garlic until the butter melts and the garlic softens, about 1 minute.
- Taste and season with salt and pepper, then divide between two bowls and scatter the parsley over the top.
Note Swap fresh parsley for dried if you have it, using one-third the amount. Leftovers keep refrigerated for three days and reheat gently on the stove with a splash of water. Serve alongside a sharp green salad or roasted broccoli to cut the cream.
On the label
COOKED ENRICHED MACARONI PRODUCT (WATER, ENRICHED MACARONI PRODUCT (DURUM WHEAT SEMOLINA, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID)), ALFREDO SAUCE (WATER, LIGHT CREAM BLEND (CREAM, SKIM MILK, NONFAT MILK POWDER), ROMANO CHEESE (PASTEURIZED PART SKIM COW'S MILK, CULTURE, SALT, ENZYMES), ALFREDO FLAVOR BASE (PARMESAN CHEESE [MILK, CULTURES, SALT, ENZYMES] AND ROMANO CHEESE [MILK, CULTURES, SALT, ENZYMES], SALT, UNSALTED BUTTER, OLIVE OIL, SWEET CREAM POWDER, SUGAR, YEAST EXTRACT AND FLAVORINGS), MODIFIED FOOD STARCH, FLAVOR (PARMESAN CHEESE [MILK CULTURE, SALT, ENZYMES], SALT, YEAST EXTRACT, UNSALTED BUTTER (CREAM, FLAVORINGS), CORN OIL, OLIVE OIL, CREAM POWDER, SUGAR AND NATURAL FLAVORINGS), ROMANO TYPE CHEESE BLEND (GRANULAR AND ROMANO CHEESE FROM COW'S MILK [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES], WHEY, WATER, SALT, LACTIC ACID, SODIUM CITRATE), WHEY, BUTTER CONCENTRATE (BUTTER [CREAM, SALT], FLAVOR), XANTHAN GUM, NATURAL PARMESAN CHEESE TYPE FLAVOR (DEHYDRATED CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), MALTODEXTRIN, NATURAL FLAVORS, AND COCONUT OIL), FOOD STARCH-MODIFIED AND LACTIC ACID, NATURAL PARMESAN CHEESE TYPE FLAVOR (SALT, AUTOLYZED YEAST EXTRACT, MALTODEXTRIN [POTATO], NATURAL FLAVOR, COCONUT OIL), SPICE, YEAST EXTRACT, SPICES, CITRIC ACID), VEGETABLES (RED AND YELLOW BELL PEPPERS, PEAS).
Birds Eye, frozen dinners & entrees, serving 185 g, package 12 oz/340 g. Ingredients as printed on the label.
More from Birds Eye
- Birds Eye mashed sweet potatoes & carrots
- Birds Eye french cut green beans
- Birds Eye california blend a premium mix of sweet carrots, garden broccoli and cauliflower, california blend
- Birds Eye white meat chicken and white rice in a sweet & sour sauce with julienne carrots, bell peppers, onions and diced pineapple, sweet & sour chicken
- Birds Eye white meat chicken and pasta with carrots, broccoli and red peppers in a sesame garlic stir-fry sauce, chicken stir fry
- Birds Eye seasoned chicken flavored rice with broccoli, carrots & onions, chicken
- Birds Eye original mashed cauliflower, original
- Birds Eye sauced mushroom & green bean risotto, sauced
- Birds Eye lightly sauced roasted red potatoes with chive butter sauce, lightly sauced
- Birds Eye garlic parmesan peas, garlic parmesan
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Cooks as penne, alfredo sauce. Half of it left? Use up the penne.