Penne Alfredo with Vegetables

• 1/2 (1 pound) package whole wheat penne
• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• 2 large cloves garlic, minced
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups fat-free half-and-half
• 1 cup fat-free milk
• 1 cup shredded Parmesan cheese
• 2 teaspoons Italian seasoning
• salt and ground black pepper to taste
• 1 (14.5 ounce) can Italian-style diced tomatoes
• 1 (10 ounce) package frozen chopped spinach, thawed and drained

1. Fill a large pot with lightly salted water and bring to a boil.
2. Stir in penne and return to a boil.
3. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
4. Transfer pasta to a large bowl.
5. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until browned, 7 to 10 minutes.
6. Melt butter in another skillet over medium heat; cook and stir flour in melted butter until lightly golden, 3 to 4 minutes.
7. Gradually whisk half-and-half and milk into flour mixture until thickened, about 5 minutes.
8. Stir Parmesan cheese and Italian seasoning into cream sauce.
9. Season with salt and pepper.
10. Stir in tomatoes, spinach, and onion mixture; simmer until heated through.
11. Pour vegetable sauce over pasta and toss to coat.

whole wheat penne, extravirgin olive oil, onion, garlic, butter, allpurpose, milk, parmesan cheese, italian seasoning, salt, italianstyle diced

Taken from allrecipes.com/recipe/penne-alfredo-with-vegetables/ (may not work)