So I'd love to make my own white sauce and all, but it's 4:00PM, I'm tired and everyone is hungry.... NOW.
This is a pretty inexpensive dish, easy and quick to prepare and hey, it's pasta. I Love pasta :)
Most of the sauce is cooked up, but if you use the milk in the recipe there is just enough to drizzle over the pasta as a sort of dressing.
**Tastes EVEN BETTER cold the next day! Yum!
Us grown ups thought this was delicious. The crunch of the veggies against the pasta, the flavor of the different veggies with the Thyme.... good stuff. It is very filling too!
As for the kids: Thomas loved it and even ate what his brothers didn't. As soon as I put Michael's plate in front of him he said "You want us to eat this?" and pushed it to the center of the table. Joshua ate the noodles out of it and that was it. But that's okay.... the smoothie they drank up seconds before was full of spinach, hahaha. Mommy wins.
Ingredients:
2 small zucchini
1 head cauliflower
1 Bell Pepper ( I used about 4-6 mini ones because it's what I had on hand)
1 16oz. package pasta (whatever noodles you happen to have)
1 jar Newmans Own Alfredo sauce
1 can condensed cream of mushroom soup
1 cup almond milk (you can leave out the milk if you prefer, see note above)
1/2 cup parmesan
2 teaspoons Thyme
Directions:
Heat oven to 350F and grease a 9x13" pan
Wash all your veggies and cut into bite size pieces.
* I like my veggies barely cooked so they stay kinda crunchy. If you prefer softer veggies steam them first.
Cook pasta 7 minutes in boiling water, drain (don't rinse)
Mix all ingredients except cheese and 1 teaspoon Thyme.
Pour into greased 9x13"pan. Top with cheese and Thyme.
Bake at 350 F for 30 minutes.
Let sit 10 minutes and serve.
Serve with a green salad or fruit salad, yum!
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