Roasted Veggie Alfredo

1/2 lb. asparagus, cut into 1-2 inch pieces
1 large red bell pepper, diced
1 large yellow bell pepper, diced
8 oz. mushrooms, quartered
4-5 large garlic cloves (leave whole)
1 medium red onion, sliced into quarters*
Optional: other veggies... think zucchini, broccoli, even carrots!
1 T (or less) olive oil
~6.5 oz dried pasta, we used half a box of whole wheat penne
1/2 lb. Italian turkey sausage (we used breakfast sausage)
1 C whipping cream
1/4 - 1/2 C Parmesan cheese, shredded
salt and pepper to taste

*We used about 2 T minced onion

Preheat oven to 450.

Dice up and prepare all the veggies. Then, place all the veggies except asparagus (and zucchini, if you use it) in a 9x13 glass baking dish. Drizzle olive oil and salt and pepper over the veggies and place them in the oven to roast for about 15 minutes.

Then, add the asparagus and continue roasting for an additional 10 minutes, or until veggies are done to your likeness.

Meanwhile, boil pasta according to package directions, and drain when pasta is done.

Then, brown your sausage in a skillet, and place on a paper towel to drain excess grease.

While sausage is browning, combine cream (and if you used minced onions, add them here) and salt and pepper and stir until mixture warms.

Then, add in the Parmesan cheese and stir until mixture thickens a bit. Make sure to stir constantly.

Combine pasta, veggies and sausage in a large bowl and toss well.

Then, pour the creamy Parmesan sauce over the top of the veggies.

Stir to coat.

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