510 Calories per Serving
1) Cut broccoli into florets or use frozen broccoli florets.
2) Cut stalks off asparagus then cut into 3 pieces per asparagus horizontally.
3) Put broccoli and asparagus on an aluminum foil lined baking sheet and roast in oven at 350 Degrees for 20-30 minutes until cooked but not browned.
4) Cook penne pasta in Instant Pot on Manual setting for 5 minutes.
5) Do quick release of Instant Pot and strain penne pasta but keep 1 cup of pasta water.
6) Put instant pot on sauté setting and put in the butter.
7) When butter is melted add in the flour and mix with butter to form a roux.
8) Cook roux for 3-5 minutes until it blondes then add in 2% milk 1/2 cup at a time until fully mixed, keep stirring through out the process creating a bechamel sauce.
9) Mix in the grated parmesan (use real cheese not the green bottle) and melt. Then stir in cream cheese.
10) Bring the bechamel back to a simmer then add in frozen peas, broccoli, asparagus, and penne pasta. Stir to combine.
I serve with 1 frozen garlic bread (~140 calories) for a total meal of 650 calories.
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Serving Size: 1 Serving (341g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 577 | ||
Calories from Fat: 92 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 128.6mg | 40 % | |
Sodium 239.4mg | 8 % | |
Potassium 628mg | 17 % | |
Total Carbohydrate 97.7g | 29 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 93.4g | ||
Protein 24.7g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 577
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