Green Veggie Alfredo Bake

I honestly had every intention of making The Pioneer Woman's springy shells exactly as her recipe indicated. I really did. I went to the grocery store armed with a shopping list and everything…but then I saw the Alfredo sauce, and it was over. I wanted that sauce, I wanted it bad. And so a new dish was born.

All I can say is…YUM. This meal was absolutely delicious, and much to my surprise, Joe didn't even complain about the lack of meat in it. And that is a huge thing for my husband and his carnivorish tendencies. It was creamy and cheesy and full of delicious green vegetables, and definitely a hit in our household (maybe especially with Andrew, who loves his green veggies). Since it was packed full of vegetables, I didn't feel so bad about using the jarred Alfredo sauce. I would definitely like to try this dish The Pioneer Woman's way, but I must say that my twist on it yielded some pretty yummy results!

Green Veggie Alfredo Bake

Source: adapted from The Pioneer Woman Cooks!

1 pound medium pasta shells or other short pasta
1 jar store-bought Alfredo sauce

4 tablespoons butter
2 tablespoons olive oil
1/2 pound asparagus, tough stems removed, cut into 1 1/2-inch pieces

1/2 pound broccoli, cut into small florets

1/2 pound zucchini (about 1 medium zucchini), diced

3 cloves garlic, minced

2 cups shredded Italian-blend cheese

1. Heat oven to 350 degrees.

2. Cook pasta until al dente. Drain. Stir in Alfredo sauce.

3. While pasta is cooking, melt butter and olive oil over medium heat, then add the asparagus to the pan and cook for five minutes. Season with salt and pepper to taste. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the garlic, stir together, then turn off the heat. Set aside.

4. To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread half of the vegetable mixture over the surface. Sprinkle 1 cup of cheese over the vegetables. Repeat with the rest of the pasta, the rest of the vegetables, and the final cup of cheese.

5. Bake for 25 minutes or until hot.