Vegetable Alfredo Pasta Bake

Ingredients

• 1 Tbsp olive oil
• 1 small onion
• 4 cloves garlic
• 3 medium carrots
• 1 medium zucchini
• 1/2 lb. frozen broccoli & cauliflower pieces
• 1/4 lb. frozen chopped spinach
• Salt and pepper to taste
• 4 Tbsp butter
• 1/4 cup all-purpose flour
• 4 cups 2% or whole milk
• 1/4 tsp ground nutmeg
• 1/4 tsp garlic powder
• 1/2 tsp salt
• Freshly cracked pepper
• 2/3 cup grated parmesan
• 1 lb. pasta
• 1 cup shredded gouda or smoked mozzarella

Directions

1. Start with the vegetables. Chop the onion into dice and finely mince the garlic, then cook them in the olive oil in a large skillet set over medium heat until softened. Stir in the frozen broccoli and cauliflower pieces along with the frozen spinach, and keep cooking until the frozen vegetables are heated all the way through.
2. While that mixture cooks, peel the carrots and grate them on the large holes of a box grater or cheese grater. Cut the zucchini into small dice. Stir the carrots and zucchini into the skillet, cook for 1 to 2 minutes longer, then add a light sprinkle of salt and pepper. Take the vegetables off the heat and set them aside.
3. Fill a large pot with water and bring it to a boil for the pasta. Cook the pasta as directed on the package, boiling it for 7-10 minutes, or until it is al dente. Drain it in a colander.
4. As the pasta cooks, make the sauce. Place the butter and flour in a medium sauce pot. Set it over medium heat, and as the butter melts, whisk so the flour blends in smoothly. Once the mixture starts bubbling, keep whisking and cooking for 2 minutes. If you see it starting to brown, go straight to the milk.
5. Pour the milk into the butter-flour mixture while whisking. Add the nutmeg, garlic powder, salt, and a few grinds of freshly cracked pepper. Bring the milk mixture to a simmer over medium heat, whisking often so nothing scorches against the bottom of the pot. As soon as it simmers, the sauce will start to thicken.
6. When the sauce can coat a spoon, reduce the heat to low. Whisk in the parmesan until it melts and the sauce is thick, then shut off the heat.
7. Preheat the oven to 375 degrees. Put the well-drained pasta back into the large pot, keeping the heat off. Add the sautéed vegetables and the white sauce, then stir until the pasta and vegetables are evenly coated. Transfer everything to a casserole dish prepared with non-stick spray. Scatter the shredded gouda over the surface. Bake the casserole for 30 minutes in the 375 degree oven, then bring it to the table hot.