Baked Pasta Primavera Recipe

Recipesfull introduces to you: Popular Recipes. (Baked Pasta Primavera Recipe). Bake veggies with creamy sauce and pasta for a yummy summertime dish-and with Reynolds Wrap® Pan Lining Paper there's no cleanup!

Brief

Prep 25 mins

Cook: 20 mins

Total: 45 mins

Servings: 8

Yield: 8 servings

Baked Pasta Primavera 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

Tips

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.

Nutritional Information

Baked Pasta Primavera Recipe

Servings Per Recipe:8

Calories: 269.5

% Daily Value *

Protein: 12.5g 25%

Carbohydrates: 30.2g 10%

Dietary Fiber: 3.2g 13%

Sugars: 4.9g

Fat: 11.5g 18%

Saturated Fat: 6.3g 32%

Cholesterol: 25.9mg 9%

Vitamin A Iu: 3298.5IU 66%

Niacin Equivalents: 4.3mg 33%

Vitamin B6: 0.1mg 9%

Vitamin C: 8.8mg 15%

Folate: 89.4mcg 22%

Calcium: 167.9mg 17%

Iron: 2mg 11%

Magnesium: 45.6mg 16%

Potassium: 312.3mg 9%

Sodium: 368.5mg 15%

Thiamin: 0.1mg 13%

Calories From Fat: 103.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.