fridgetonight

Products / Classico

Mushroom alfredo pasta with broccoli

A weeknight pasta built on the shelf's mushroom alfredo sauce, finished with broccoli and a crack of black pepper. The sauce carries the whole dish, so all you need is a green vegetable and some texture from the pasta.

Serves 2. 20 minutes, 15 at the stove.

About 460 calories a serving, 18 g protein, 92 g carbohydrate, 2 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 8 oz broccoli florets

From your shelf

  • 1 jar mushroom alfredo pasta sauce, mushroom alfredo (Classico)

Staples

  • 8 oz pasta
  • to taste salt
  • to taste black pepper

  1. Bring a large pot of salted water to a boil. Add 8 oz pasta and cook until one minute before tender, about 8 minutes for most shapes. Add 8 oz broccoli florets and cook until both pasta and broccoli are tender, about 1 minute more.
  2. Drain everything and return to the pot. Add the jar of mushroom alfredo sauce and stir over low heat until it coats the pasta and broccoli evenly, about 2 minutes. Taste for salt and finish with black pepper.

Note Swap the broccoli for any green vegetable—spinach, green beans, or asparagus. Leftovers keep two days in the refrigerator and can be gently reheated with a splash of water. Serve with garlic bread or a small salad on the side.

On the label

INGREDIENTS: WATER, CREAM, MUSHROOMS, PARMESAN CHEESE (CULTURED PART-SKIM MILK, SALT, ENZYMES), MODIFIED CORNSTARCH, CONTAINS LESS THAN 2% OF THE FOLLOWING: BUTTER (CREAM, SALT), SUGAR, SALT, ENZYME MODIFIED EGG YOLKS, WHEY PROTEIN CONCENTRATE, XANTHAN GUM, LACTIC ACID, BLACK PEPPER, ASCORBIC ACID, CITRIC ACID, NATURAL FLAVOR, GUM ARABIC, SODIUM PHOSPHATE, ENZYMES.

Classico, prepared pasta & pizza sauces, serving 60 g, package 15 oz/425 g. Ingredients as printed on the label.

More from Classico

Other mushrooms

Cooks as mushrooms, marinara, alfredo sauce. Half of it left? Use up the mushrooms.

Had this in a photo? Cook with it Photograph your shelf