Spring Vegetable Pasta Bake

I created it one day with ingredients from refrigerator and now it is a household favorite.

Loaded with delicious vegetables, this spring dish is perfect to make for those nights when you want to go meatless.


  • 1lb. fusilli pasta
  • 2 Tbls olive oil
  • ½ cup onion, diced small
  • 2 garlic cloves, minced
  • 10 oz. sliced crimini mushrooms
  • 2 cups asparagus, sliced into ½ inch pieces
  • 2 cups zucchini, cut into bite-size pieces
  • 1 cup peas
  • 2 cups alfredo sauce
  • ¼ cup Grana Padano Cheese, shredded *
  • Fresh chives, snipped

*Can be substituted with Parmesan



1. Preheat oven to 375.

2. Bring a large pot of water to a boil and cook pasta according to package directions. Drain and set aside.

3. In a large sauté pan, heat olive oil. Add onions and cook for 10 minutes, until soft and translucent. Add garlic, mushrooms, and asparagus; sauté for 8 minutes. Add zucchini and peas and sauté for another 5 minutes.

4. In a large mixing bowl, add cooked pasta, alfredo sauce and cooked vegetables. Stir to combine. Transfer to a 9 x 13 baking dish. Top with shredded Grana Padano.

5. Bake in the oven for 25 minutes. Serve with freshly snipped chives on top and enjoy!


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