Baked Vegetable Penne
|Uncooked penne pasta||3 Cup (48 tbs)|
|Olive oil||1 Tablespoon|
|Asparagus spears||1 Pound, trimmed and cut into 1-inch pieces|
|Cremini mushrooms||8 Ounce, sliced (1 package)|
|Chopped red bell pepper||1 Cup (16 tbs)|
|Chopped sweet onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned quartered artichoke hearts||14 Ounce, drained and coarsely chopped (1 can)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Chopped fresh basil||2 Tablespoon|
|Salt||1⁄2 Teaspoon, divided|
|Freshly ground black pepper||1⁄4 Teaspoon|
|2% reduced fat milk||2 1⁄2 Cup (40 tbs), divided|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Shredded parmesan cheese||2 Ounce (1/4 cup)|
|Black pepper||1⁄8 Teaspoon|
|Cheese blend||6 Ounce, shredded (1 1/2 cups, mozzarella and provolone cheese)|
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add asparagus, mushrooms, bell pepper, and onion; saute 4 minutes. Add garlic; saute 1 minute. Add artichokes and sherry. Cook, stirring frequently, 3 minutes or until most of liquid evaporates. Stir in basil, 1/4 teaspoon salt, and
1/4 teaspoon black pepper.
3. Combine 1/2 cup milk and flour; whisk until smooth. Combine flour mixture, 2 cups milk, and butter in a medium saucepan. Cook over medium heat, whisking constantly, 20 minutes or until thick and bubbly. Stir in Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
4. Preheat oven to 350°.
5. Combine pasta, vegetables, and white sauce. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover, sprinkle with cheese blend, and bake 7 minutes or until cheese melts.