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Creamy Pasta Pomodoro

Whole-grain spaghetti is tossed with a creamy tomato Alfredo sauce and topped with roasted zucchini and mushrooms.
Cook Time 30 minutes
Servings 40


  • 5 qts. White mushrooms, fresh, quartered
  • 5 qts. Zucchini, fresh, cut in half lengthwise and then cut into ¼- inch slices
  • ½ cup Vegetable Oil
  • 16 oz. Pioneer® Alfredo Sauce Mix (94341)
  • 2 qts. Water
  • 2 tsp. Italian seasoning
  • 1 Tbsp. Garlic Powder
  • 4 cups Diced canned tomatoes, drained, juice reserved
  • 5 lbs. Whole wheat spaghetti



  • Preheat oven to 425°F.
  • Combine vegetables and oil in a large bowl; toss until well coated.
  • Divide the vegetables evenly onto sheet pans, spreading them into single layers on the pans. Roast for 15 minutes, or until browned and softened. Remove from oven and keep warm.


  • Combine reserved juice from the canned tomatoes with water to yield 2 quarts of liquid.
  • Heat tomato water in a saucepan over medium-high heat until it begins to simmer (190°F).
  • Slowly add 1 package of Pioneer® Alfredo Sauce Mix, the Italian seasoning, and garlic powder, stirring well with a wire whisk.
  • Cover and let stand for 5 minutes.
  • Remove cover, stir in tomatoes. Transfer to a large bowl.


  • Cook the pasta according to package directions while preparing the sauce. Drain and toss with sauce. Hold in steam table to a minimum temperature of 165°F.

To Serve

  • Place a generous cup of pasta and sauce on a plate. Top with ½ cup vegetables. Sprinkle with grated parmesan cheese, if desired. Serve with a side salad, if desired.