Baked Macaroni Primavera

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Baked Macaroni Primavera

 

Recipe By :

Serving Size : 6 Preparation Time :0:45

Categories : Light Meals Main Course

Pasta & Pasta Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces dried whole wheat macaroni -- (see note)

1/4 cup dry sherry

1 teaspoon olive oil

1/3 cup chopped green onions -- including tops

1 teaspoon minced garlic

1 red bell pepper -- seeded and chopped

1/4 teaspoon ground cumin

1/2 teaspoon dried oregano

1 tablespoon chopped fresh basil

1/2 cup asparagus -- cut diagonally

1 cup halved cherry tomatoes

1/2 cup whole snow peas -- trimmed

 

-----Primavera Sauce-----

2 teaspoons butter

2 teaspoons flour

1 cup nonfat milk

1/3 cup grated Parmesan cheese

1/4 teaspoon ground white pepper

 

Preheat oven to 400 degrees. In a large pot, heat water to boil. Add

pasta and cook until just tender (about 8 minutes). Drain and rinse pasta

under cold water. Place in a large bowl and set aside.

Lightly grease a large baking dish. In a skillet heat sherry and olive

oil and saute green onion, garlic, and bell pepper until pepper is soft

but not mushy. Add cumin, oregano, basil, asparagus (cut diagonally into

2-inch pieces), cherry tomatoes, and snow peas, and saute 2 minutes,

stirring frequently.

Remove from heat and toss with pasta and Primavera Sauce. Spoon into

baking dish. Bake until lightly browned and bubbling (about 25 minutes).

Primavera Sauce: In a saucepan heat butter and stir in flour. Cook 2

minutes, stirring, to eliminate floury taste, then slowly add milk,

stirring with a whisk. If milk is added slowly enough, the sauce should

thicken to a heavy cream consistency. Add cheese and pepper.

 

 

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