Name: Baked Pasta Primavera
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Reynolds Wrap® Pan Lining Paper - 1 sheet; Dried fettuccine or linguine pasta - 8 ounces; Shredded carrots* - 1 cup; Fresh or frozen peas - 1 cup; Sliced yellow squash - 1 cup; Fresh asparagus spears, cut into 1-inch pieces - 1 cup; Butter - 2 tablespoons; All-purpose flour - 2 tablespoons; Salt - ½ teaspoon; Lowfat milk - 1 cup; Reduced-sodium chicken broth - ½ cup; Herbed goat cheese - 4 ounces; Cherry tomatoes, halved - ½ cup; Grated Parmesan cheese, divided - ½ cup; Snipped fresh basil - 1 tablespoon; Snipped fresh oregano - 1 tablespoon; Sliced almonds - ¼ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Baked Pasta Primavera

1. Reynolds Wrap® Pan Lining Paper - 1 sheet

2. Dried fettuccine or linguine pasta - 8 ounces

3. Shredded carrots* - 1 cup

4. Fresh or frozen peas - 1 cup

5. Sliced yellow squash - 1 cup

6. Fresh asparagus spears, cut into 1-inch pieces - 1 cup

7. Butter - 2 tablespoons

8. All-purpose flour - 2 tablespoons

9. Salt - ½ teaspoon

10. Lowfat milk - 1 cup

11. Reduced-sodium chicken broth - ½ cup

12. Herbed goat cheese - 4 ounces

13. Cherry tomatoes, halved - ½ cup

14. Grated Parmesan cheese, divided - ½ cup

15. Snipped fresh basil - 1 tablespoon

16. Snipped fresh oregano - 1 tablespoon

17. Sliced almonds - ¼ cup

How to cook deliciously - Baked Pasta Primavera

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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