Cheesy Pasta & Vegetables
|Fusilli pasta||2 1⁄2|
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Small, chopped|
|Garlic||2 Clove (10 gm), minced|
|Zucchini||1 Medium, chopped|
|Sweet red pepper||To Taste, seeded and chopped|
|All purpose flour||2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Shredded mozzarella cheese||1 1⁄2 Cup (24 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Bread crumbs||1 Cup (16 tbs)|
In large saucepan boiling, salted water, cook pasta 15 minutes or until al dente (tender but firm). Drain; set aside in large bowl.
In large heavy saucepan, melt butter over medium-high heat. Cook onion and 1 clove garlic 3 to 5 minutes or until onion is softened. Stir in zucchini and red pepper.
Sprinkle flour over vegetables. Cook, stirring, 2 minutes or until flour is golden. Gradually stir in milk.
Cook, stirring constantly, 3 minutes or until sauce thickens and is smooth. Pour sauce over pasta; add mozzarella cheese.
In small bowl, combine parsley, 1/4 cup (50 mL) of the Parmesan cheese, basil and remaining garlic. Add to pasta; stir well. Season, with salt and pepper to taste. Spoon mixture into lightly greased 6-cup (1.5 L) casserole.
In small bowl, combine bread crumbs and remaining Parmesan cheese. Sprinkle evenly, over pasta. Cover with lid or foil; bake in 400F (200C) oven 45 minutes or until bubbly and heated through. Remove lid; bake 15 minutes or until topping is golden.