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Yum, this looks delicious, I really should make it for the kids, they love pasta and we have so many lovely vegetables that could go in a dish like this. Roast the eggplant: slice into ?” medallions, coat both sides with spray oil and season with salt and pepper. Add cooked broccoli, red peppers and sauce to the fettuccine noodles and mix to evenly distribute the sauce. So enjoy the quick video clip for a little verbal tutorial from yours truly on how to pull this meal together in a matter of minutes using really easy ingredients!
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I don’t know about you, but I am always looking for new veggie side dishes that taste delicious. I love to cook, eat good food and (thankfully) run :) My favorite food is pasta but I love all kinds of food.

Enter your email address to subscribe to cookeatrun and receive notifications of new posts by email. I love pasta primavera because you can add any and all of your favorite vegetables and there is no right or wrong!
I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. A 2 cup serving of regular Fettuccine Alfredo would run you about 830 calories, 35 grams of fat, with 74% of your saturated fat for the day. There are actually 6 covers and I like them all ?? Can’t wait to show off the final product! And it has a fraction of the fat the traditional dish would have and it’s still so rich and creamy!
Pasta primavera can be made in a couple of ways, some people just cook the veggies with pasta with no sauce (which is obviously healthier), and some like to make it nice and creamy.

The cream cheese in this recipe maintains the rich, creamy flavor you would expect from Alfredo, but for 30% of the calories!
If it’s so easy to make these few Low Fat swaps to cut calories by 70% and boost nutrition by 100%, why wouldn’t you?
I decided to take the creamy version and lighten it up so we can have the best of both worlds!
Whatever you have to do to Alfredo to  make it low fat is probably going to take all the deliciousness out of the dish, why bother? And the use of broccoli and eggplant doubles the size of the entree for a fraction of the calories.

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