Easy Weeknight Pasta IV: One-pot Penne Alfredo

• 1 tablespoon olive oil
• 1 tablespoon salted butter
• 1 tablespoon garlic powder
• 1 can evaporated milk
• 28 oz vegetarian broth
• 1 lb uncooked penne
• 2 cups shredded Parmesan cheese
• salt and pepper to taste
• roasted veggies (optional)

1. In a large dutch oven, heat oil and butter in medium-high heat.
2. Add garlic powder, milk broth and penne.
3. Bring to a simmer.  Lower heat to low, cover, and cook for 15 minutes, until pasta is al dente.  Uncover and stir a couple of times during cooking.
4. Mix in cheese and salt & pepper, cover, and let sit for about 10 minutes.
5. Toss in roasted veggies, if using.