Vegetable Pasta (Robert Irvine) |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
1 (16-ounce) package penne pasta |
2 cups chopped broccoli |
1 cup sliced mushrooms |
1 cup chopped green bell pepper |
1 tablespoon butter |
1 onion, chopped |
1 clove garlic, minced |
1/4 cup all-purpose flour |
4 cups nonfat milk |
1/2 cup grated parmesan |
salt and freshly ground black pepper |
5 tablespoons chopped fresh basil, divided |
1/3 cup dry bread crumbs |
2 tablespoons grated parmesan cheese |
butter-flavored cooking spray |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook. With 6 to 8 minutes left on the pasta, stir in broccoli, mushrooms and green peppers, and cook 6 to 8 minutes more, or until pasta is al dente; drain.
3. Meanwhile, melt butter in a medium saucepan over medium-high heat. Saute onions and garlic for 1 to 2 minutes. Stir in flour and milk; cook 5 minutes, or until mixture coats the back of a spoon. Remove from heat and stir in 1/2 cup Parmesan cheese, salt and pepper, to taste.
4. Spray a 9 by 13 inch-baking dish with cooking spray. Combine pasta, vegetables, milk mixture and 4 tablespoons basil in the prepared pan. Top with 2 tablespoons Parmesan cheese, and remaining 1 tablespoon basil. Place the baking dish into the oven and bake for 20 minutes, or until the top gets crispy.
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