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Baked Macaroni Primavera




Source of Recipe


Internet


List of Ingredients




8 Ounces dried whole wheat macaroni, (see note)
1/4 Cup dry sherry
1 Teaspoon olive oil
1/3 Cup chopped green onions, including tops
1 Teaspoon minced garlic
1 red bell pepper, seeded and chopped
1/4 Teaspoon ground cumin
1/2 Teaspoon dried oregano
1 Tablespoon chopped fresh basil
1/2 Cup asparagus, cut diagonally
1 Cup halved cherry tomatoes
1/2 Cup whole snow peas, trimmed

Primavera Sauce
2 Teaspoons butter
2 Teaspoons flour
1 Cup nonfat milk
1/3 Cup grated Parmesan cheese
1/4 Teaspoon ground white pepper


Recipe



1. Preheat oven to 400 degrees F. In a large pot, heat water to boil. Add pasta and cook until just tender (about 8 minutes). Drain and rinse pasta under cold water. Place in a large bowl and set aside.

2. Lightly grease a large baking dish. In a skillet heat sherry and olive oil and saute green onion, garlic, and bell pepper until pepper is soft but not mushy. Add cumin, oregano, basil, asparagus (cut diagonally into 2-inch pieces), cherry tomatoes, and snow peas, and saute 2 minutes, stirring frequently.

3. Remove from heat and toss with pasta and Primavera Sauce. Spoon into baking dish. Bake until lightly browned and bubbling (about 25 minutes).

Primavera Sauce: In a saucepan heat butter and stir in flour. Cook 2 minutes, stirring, to eliminate floury taste, then slowly add milk, stirring with a whisk. If milk is added slowly enough, the sauce should thicken to a heavy cream consistency. Add cheese and pepper.