baked pasta primavera

Ingredients

• Servings: 8
• 8 ounces dried fettuccine or linguine pasta
• 1 cup shredded carrots*
• 1 cup fresh or frozen peas
• 1 cup sliced yellow squash
• 1 cup fresh asparagus spears, cut into 1-inch pieces
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 cup lowfat milk
• 1/2 cup reduced-sodium chicken broth
• 4 ounces herbed goat cheese
• 1/2 cup cherry tomatoes, halved
• 1/2 cup grated parmesan cheese, divided
• 1 tablespoon snipped fresh basil
• 1 tablespoon snipped fresh oregano
• 1/4 cup sliced almonds

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 400 degrees f. line a 2-quart rectangular baking dish with reynolds wrap® pan lining paper, parchment side up. no need to grease dish.
• cook the pasta according to package directions in a dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. drain, reserving 1/4 cup of the pasta water. return the pasta mixture to the dutch oven. cover and set aside.
• melt butter in a medium saucepan; whisk in flour and salt. whisk in the milk, chicken broth, and goat cheese. cook and stir over medium heat until thickened and bubbly. cook and stir 1 minute more. stir in the reserved pasta water, tomatoes, 1/4 cup of the parmesan cheese, basil, and oregano.
• pour milk mixture over the pasta mixture, tossing to coat. spoon pasta mixture into prepared baking dish. sprinkle with the almonds and remaining 1/4 cup parmesan cheese.
• bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.