Bake veggies with creamy sauce and pasta for a yummy summertime dish-and with Reynolds Wrap® Pan Lining Paper there's no cleanup!
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
- 0.5 teaspoons salt
- 1 cup lowfat milk
- 0.5 cups reduced-sodium chicken broth
- 4 ounces herbed goat cheese
- 0.5 cups cherry tomatoes , halved
- 0.5 cups grated Parmesan cheese , divided
- 1 tablespoon snipped fresh basil
- 1 tablespoon snipped fresh oregano
- 0.25 cups sliced almonds
Instructions
-
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.
-
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.
-
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.
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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.
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5
Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.
Nutrition Facts
Per serving
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