Ziti Alfredo With Veggies
Contributor: Debbie Fowler
2002 Cowley Cookbook
8 oz. ziti or penne pasta, cooked and drained
1 medium onion, chopped
2 cloves garlic, chopped
1 T olive oil
2 T butter
3 T flour
1-12 oz can evaporated low-fat milk
1 cup skim milk
1 cup Parmesan cheese
2 tsp Italian dressing
salt and pepper to taste
1-14.05 oz can Italian stewed tomatoes
1-10 oz package frozen chopped spinach, thawed and drained
In a large sauce pan or skillet saute’ onion and garlic in oil. Add butter, melt, then add flour and stir. Slowly add milks and simmer, stirring constantly until thickened. Add cheese and seasonings. Add otmatoes and spinach, heat through. Serve over cooked pasta. Serves 8