Creamy Sourdough Pasta Bake

• 4 cups Kaslo Sourdough Pasta
• 1 yellow zucchini (sub green or grey if out of season)
• 2 vine tomatoes
• 3-4 cloves garlic (measure with your heart)
• 2 tbsp. butter or oil
• 1 jar Classico Alfredo (sub Rosé or Sweet Basil Marinara if Alfredo isn’t for you)
• 1/4 cup unsweetened preferred milk
• 2 cups shredded gouda
• Avenue M Microgreens for topping (suggestions: Kale, Mustard Greens, or Mixed)
• Seasonal herbs for topping (suggestions: parsley, dill, sage, thyme)

Step 1 Preheat oven to 350°, and put 6-8 cups of water on to boil.

Step 2 Cook pasta according to package directions, until just al dente. If using Kaslo Sourdough, 6 minutes is perfect.

Step 3 Mince garlic cloves, and dice zucchini and tomatoes.

Step 4 Lightly sauté garlic and zucchini in butter over medium-low heat, until just lightly browned (approximately 3 mins).

Step 5 Return pasta to pot. Add zucchini, garlic, raw tomatoes, and jar of alfredo sauce.

Step 6 Add a generous amount of fresh cracked pepper, and stir pot to thoroughly blend.

Step 7 Pour pasta into oven safe casserole dish, and top with shredded gouda, and lots of extra pepper.

Step 8 Bake, uncovered, for 30 minutes, until golden brown and bubbling. Serve and enjoy!

Tip: Microgreens (and seasonal herbs, like dill would be perfect as well!) give the dish a pop of colour, and they’re so nutritious!