Ingredients

    ¼ cup butter

    1 cup heavy cream

    1 clove garlic, crushed

    1 ½ cups freshly grated Parmesan cheese

    ¼ cup chopped fresh parsley

   Step 1  Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley

The Bake

1 pound medium pasta shells or other short pasta

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

 

Directions

Heat oven to 350 degrees.

Cook pasta until al dente. Drain.

Stir in Alfredo sauce.

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.

 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.