Creamy Pasta with Veggies

Preheat the oven to 400 degrees F.

Prep all your veggies. Yup! Chop, chop, chop.

In a large skillet over medium-high heat, lightly brown garlic in olive oil. Add the mushrooms, zucchini and peppers, and cook till barely soft, about 5 minutes. Add the eggplant and cook until just browned, another 5 minutes or so. Add the chicken broth, cover and simmer on low until all veggies are very soft.

While your veggies are cooking would be a great time to make up your alfredo sauce and cook your pasta. Once the pasta is done, drain it and set it aside. Multi tasking, baby! (See my TastyKitchen recipe box for my Simple Alfredo Sauce recipe – only 4 ingredients!)

When the vegetables are cooked, drain off all excess juices. Don’t be tempted to taste it cause it is NOT good. Gently fold in artichokes.

You tasted it anyway, didn’t you?

Put about a cup of alfredo sauce in the bottom of a 9×13 pan. This is where your layering begins. Put half of your cooked pasta in the pan and top with all of the cooked veggie mix. Arrange the sliced asparagus over the top of the veggies. Note: do not cook the asparagus! It will cook with the dish. Sprinkle half the mozzarella over the asparagus, top with about 1/2 of the remaining alfredo sauce. For the last layer, put in the rest of your pasta, pour the rest of the alfredo and finally, top with remaining mozzarella.

Bake for 30 minutes till it’s warm, bubbly and cheese on top is lightly browned. Let it cool a little and serve with salad and a crusty bread. Try not to drool over the goodness. Yum yum!