FALL al-FREDO!!!
I came up with this fun little name for my veggie Alfredo bake because I am using all fall veggies for the recipe. Cooking with what in is season really helps keep freshness in your dishes. Pasta is one of my favorite things to cook so I cant wait to bring more pasta dishes to the blog!
Cheesy, gooey, veggie, Alfredo sauce, pasta…. YUM!!!!
Veggie Alfredo Bake: FALL al-FREDO Recipe
Ingredients:
1 box Pasta Shells
1 bunch of asparagus about 8 stems – chopped to pieces
7 Brussel sprouts- chopped to shreds
1 zucchini
2 jars of Rao’s Alfredo Sauce
1 cup frozen peas
2 garlic cloves
1 tsp red pepper flakes
1/2 tsp salt
½ tsp white pepper
Olive oil
5 sprigs of thyme- peeled off and chopped
1 cup grated parmesan
Directions:
**Pre Heat Oven to 375 and take peas out of the freezer to let thaw ( If the peas are not thawed enough you can run warm water over the bag to help further the process along)
Step 1:
Fill your pasta pot up with water to start the boil, and chop all veggies.
Step 2:
Sauté veggies in olive oil, salt, pepper, and red pepper flakes on medium heat for 7 minutes
Step 3:
While the veggies cook, start the pasta (put pasta in boiling water) and cook until al-dente (whatever time the box says) because it will finish cooking in the oven.
Step 4:
Chop the thyme and grate the garlic over the veggies, then add the frozen (thawed) peas. Cover the pan and sauté for another 3 minutes for the peas to cook.
Step 5:
Strain the pasta, and then add the pasta, and Alfredo sauce to the pan with the veggies and stir
Step 6:
Butter or Spray your casserole pan and add the pasta to the pan. Top with the cheese, cover with Reynolds wrap and cook for 25-30 min.
Step 7:
ENJOY!!!
