Vegetable Alfredo Pasta Bake
Ingredients
Vegetable Mix
-
1
Tbsp
olive oil
-
1
small
onion
-
4
cloves
garlic
-
3
medium
carrots
-
1
medium
zucchini
-
½
lb.
frozen broccoli & cauliflower pieces
-
¼
lb.
frozen chopped spinach
-
to taste
salt and pepper
Alfredo Sauce
-
4
Tbsp
butter
-
¼
cup
all-purpose flour
-
4
cups
2% or whole milk
-
¼
tsp
ground nutmeg
-
¼
tsp
garlic powder
-
½
tsp
salt
-
to taste
freshly cracked pepper
-
⅔
cup
grated parmesan
Pasta and Topping
-
1
lb.
pasta (elbow, shells, etc.)
-
1
cup
shredded gouda or smoked mozzarella
Instructions
- Sauté diced onion and minced garlic in olive oil until soft.
- Add frozen broccoli, cauliflower, and spinach, cooking until warmed through.
- Shred carrots and dice zucchini, then add to the skillet and sauté briefly.
- Season with salt and pepper, then set aside the vegetable mix.
- Boil water and cook pasta according to package directions, then drain.
- In a separate pot, melt butter and whisk in flour, cooking for two minutes.
- Whisk in milk, nutmeg, garlic powder, salt, and pepper, simmer until thickened.
- Stir in parmesan until melted, then combine with the drained pasta and vegetables.
- Transfer to a casserole dish, top with gouda, and bake at 375°F for 30 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
490
Total fat
19g
Total carbohydrates
59g
Total protein
20g
Sodium
728mg
Cholesterol
20mg
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