1 (12 oz.) bag of Vegetable Radiatore (this is the different colored pasta, as they use spinach, beets, bell pepper and paprika to 'color' the pasta; you may also choice another type of pasta, just keep noodles sized to about 1 to 2 inches --TC)

1 (12 oz.) pkg. broccoli florets, fresh or frozen *may also use heads broccoli and cut up yourself; if you choose to use the stems, cut pieces into same size and thickened so they will cook evenly - they will need a few more minutes than the florets --TC

1 (15 oz.) jar Light Creamy Alfredo Sauce *I like 'Classico" brand.

 

Bring a large pot of water to a boil and add a tablespoon or two of Kosher salt. Stir in your pasta and cook per package directions, halfway through cooking time add your broccoli. Reserve 1 cup of pasta water, in case you need to add it to the sauce.... Drain your broccoli and pasta, add to sauce and stir gently to incorporate. Add pasta water to stretch sauce, if needed.

 

**TIP: IF you are going to double this recipe, use 1 jar of regular Alfredo Sauce, plus 1 cup of chicken broth (swirled around in the Alfredo Sauce jar to get all the goodness!)... This will 'lighten' the regular Alfredo Sauce. --TC

 

I also have stirred in hot cooked chopped or shredded chicken and hot cooked sliced sausage or hot cooked ground sausage. Other vegetables will work as well, use what you have on hand, just take into consideration how long they each item takes to cook!Garnish with Parmesan cheese if desired. --Courtesy Sabryna Roberson, The Traveling Cook - April 2012.