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1
Preheat the oven to 400 degrees F.
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2
Prep all your veggies.
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3
Yup!
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4
Chop, chop, chop.
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In a large skillet over medium-high heat, lightly brown garlic in olive oil.
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6
Add the mushrooms, zucchini and peppers, and cook till barely soft, about 5 minutes.
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Add the eggplant and cook until just browned, another 5 minutes or so.
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8
Add the chicken broth, cover and simmer on low until all veggies are very soft.
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9
While your veggies are cooking would be a great time to make up your alfredo sauce and cook your pasta.
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10
Once the pasta is done, drain it and set it aside.
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11
Multi tasking, baby!
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(See my TastyKitchen recipe box for my Simple Alfredo Sauce recipe only 4 ingredients!)
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13
When the vegetables are cooked, drain off all excess juices.
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14
Dont be tempted to taste it cause it is NOT good.
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15
Gently fold in artichokes.
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16
You tasted it anyway, didnt you?
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Put about a cup of alfredo sauce in the bottom of a 9x13 pan.
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This is where your layering begins.
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Put half of your cooked pasta in the pan and top with all of the cooked veggie mix.
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20
Arrange the sliced asparagus over the top of the veggies.
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Note: do not cook the asparagus!
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22
It will cook with the dish.
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23
Sprinkle half the mozzarella over the asparagus, top with about 1/2 of the remaining alfredo sauce.
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For the last layer, put in the rest of your pasta, pour the rest of the alfredo and finally, top with remaining mozzarella.
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25
Bake for 30 minutes till its warm, bubbly and cheese on top is lightly browned.
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26
Let it cool a little and serve with salad and a crusty bread.
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27
Try not to drool over the goodness.
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28
Yum yum!
