Roasted Vegetable Asiago Alfredo Penne

That’s some title, right? I was at a loss for a good name for this recipe but it definitely falls in the delicious category no matter what it’s called! This recipe does take some time and does use more pots and pans than I typically like to use, but when you take a bite you will agree it is worth the effort! This recipe would also be very good with fresh mushrooms added to the veggies. I did not add them as I am not a fan of ANY mushroom no matter how they are cooked, but if you like them feel free to add them!

INGREDIENTS
1 bunch of fresh asparagus, trimmed and  cut into bite size pieces
12 ounces (one small container) of cherry tomatoes, halved
Salt
Pepper
2 Tablespoons olive oil
3 Tablespoons of butter, divided
3 cloves of garlic, finely diced
1/2 cup heavy cream
1/2 cup of 1% milk
Pinch of nutmeg
3/4 cup freshly grated Asiago cheese
1 large egg yolk, beaten
3/4 of a sleeve of buttery round crackers such as Ritz, crushed
1 box of penne pasta, cooked to al Dante

DIRECTIONS
Cook pasta in salted water until al Dante. For roasted vegetables turn your oven to broil and leave the oven door slightly open. On a sheet pan, add the sliced tomatoes and asparagus, drizzle with the olive oil, add a pinch of salt and pepper. Mix well, being sure to coat all the veggies with the oil. Place in the oven still leaving the door slightly open. Broil until the veggies are tender and just starting to char. Remove from oven and set aside.

To make the sauce, combine the 1 Tablespoon of butter, nutmeg, garlic, heavy cream and milk in a saucepan over medium heat. Bring sauce to a simmer and remove from heat stir in the Asiago cheese and the egg yolk whisking constantly to prevent egg from scrambling. If the mixture is too thick add a little more milk. Add salt and pepper to taste.

Preheat oven to 350 degrees. To assemble combine your cooked pasta, veggies and alfredo sauce mix well to make sure everything is coated with the sauce. Pour pasta into a 9 x 13 dish. Top with crushed crackers and 2 Tablespoons of melted butter. Bake for about ten minutes, just long enough for the crackers to slightly brown. Remove from oven and serve warm.

Enjoy!