prep time
15 minutes
cook time
30 minutes


Make this delicious penne alfredo pasta with beans, sugar snap peas, frozen green peas, Del Monte Penne pasta, Del Monte olive oil, all-purpose flour, cream cheese, black pepper, baby spinach, garlic, and parmesan cheese. 


226 Gram fresh beans, trimmed and cut into 1 1/2-inch pieces
226 Gram fresh sugar snap peas, trimmed and halved
1/2 cup frozen green peas
113 Gram uncooked Del Monte penne pasta
1 TBSP Del Monte olive oil
3 garlic cloves, minced
1/4 cups 2% reduced-fat milk
1 TBSP all-purpose flour
85 Gram cream cheese
1 TBSP salt
1/2 TBSP black pepper
2 cups baby spinach leaves (about 56gm)
56 Gram processed cheese, shaved (about 1/2 cup)


  1. Fill a large iron bowl with water; bring to a boil over high. Add beans, snap peas, and green peas; cook until bright green, about 3 minutes. Using a slotted spoon, transfer vegetables to a strainer; rinse vegetables well with cold water.
  2. Add pasta to boiling water; cook according to package directions. Drain pasta.
  3. Heat oil in pan over medium. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Whisk together milk and flour in a bowl. Add milk mixture to garlic; bring to a boil. Cook, stirring occasionally, until slightly thickened, about 1 minute. Add cream cheese, salt, and pepper; whisk until cream cheese melts. Reduce heat to low; stir in pasta and pea mixture. Remove from heat; let stand 5 minutes (sauce will thicken upon standing). Top with baby spinach leaves and shaved processed cheese.

Enjoy your meal!

​​​​​​​Total Calories - 239

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