Cheesy Pasta with Asparagus and Broccoli

Cheese is not something I cook with much although I LOVE the way it tastes. However, there is definitely a time and place for grown up mac and cheese (aka cheesy pasta at my house). I prefer making this with sharp cheddar cheese, but any variety of cheese would work. Like always, the pasta shape you use can vary.

2 TBS ghee or butter
1 tsp ground pepper
3 tsp salt
6 cloves garlic minced OR 1 1/2 tsp garlic
1/2 onion, chopped
1 bunch asparagus, chopped
1 large head of broccoli, chopped
6 large mushrooms, chopped (optional)
4-5 oz cheese grated or cut into small pieces (sharp cheddar is my favorite)
3/4 pound (3/4 box) small shell pasta

Wash asparagus, broccoli and mushrooms. Peel and chop the the onion and garlic. Melt the ghee or butter in a medium sized pan over medium high heat. Add onion, garlic, salt and pepper; sauté for 3-5 minutes stirring occasionally until onions are translucent. (Before adding the onion and garlic, I like to get my pasta saucepan ready and on the stove heating up so that the pasta and veggies will finish cooking at about the same time.)

While the onion and garlic are cooking, cut the bottoms off the asparagus and chop into bite sized pieces. Add to the pan. Cover. Chop the mushrooms, add to pan. Continue to cook on med-high heat for 3-5 minutes until asparagus is tender.  (Don't forget to check/start cooking the pasta!) Chop the broccoli into small pieces. When asparagus is tender, add to the pan, cover, cook for 1 minute then remove from heat, keeping covered. Cut or grate the cheese.

Strain the pasta when it is cooked. Mix the vegetables, pasta, and cheese together in one bowl or pan until all the cheese is melted.

Enjoy!