Baked Pasta Primavera
by Best Nice Deals Team
Baked Pasta Primavera
"By fermenting tiny single-cell organisms we will be able to synthesise all manner of foodstuffs in the future, everything from pasta to eggs, fish and meat. Small tweaks in the process will enable production of different proteins used to replicate food we already eat."Konnie Huq
Print Recipe
Ingredients
- 1 sheet Reynolds Wrap® Pan Lining Paper
- 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
- ½ teaspoon salt
- 1 cup lowfat milk
- ½ cup reduced-sodium chicken broth
- 4 ounces herbed goat cheese
- ½ cup cherry tomatoes halved
- ½ cup grated Parmesan cheese divided
- 1 tablespoon snipped fresh basil
- 1 tablespoon snipped fresh oregano
- ¼ cup sliced almonds
Instructions
- 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 the 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 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.
NUTRITION
Nutrition Facts
Baked Pasta Primavera
Serving Size
8 g
Amount per Serving
Calories
270
% Daily Value*
Fat
12
g
18
%
Saturated Fat
6
g
38
%
Cholesterol
26
mg
9
%
Sodium
369
mg
16
%
Potassium
312
mg
9
%
Carbohydrates
30
g
10
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
13
g
26
%
Vitamin C
9
mg
11
%
Calcium
168
mg
17
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
* You can use any or all of these veggies for a total of 4 cups.
REYNOLDS KITCHENS TIP:
Bake this dish for your family and they’ll swear it came straight from Italy! Use pan lining paper to fit your favorite baking pan and avoid those baked on messes. Simply flip your pan over and press a sheet of pan lining paper around it. Next, remove the paper, flip the pan over and drop the paper inside. Then you just have to crimp the edges around the rim of the pan, fill it with your pasta and bake. When you’re done, simply toss out the pan lining paper and rinse the pan.
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Further reading
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