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. 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. 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. 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.
4. 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.
5. 5 Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.

Nutrition per serving