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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
- ½ teaspoon salt
- 1 cup lowfat milk
- ½ cup reduced-sodium chicken broth
- 4 ounces herbed goat cheese
- ½ cup cherry tomatoes, halved
- ½ cup grated Parmesan cheese, divided
- 1 tablespoon snipped fresh basil
- 1 tablespoon snipped fresh oregano
- ¼ cup sliced almonds
Directions
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.
Tips
* You can use any or all of these veggies for a total of 4 cups.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 270 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat6g | 32% |
| Cholesterol26mg | 9% |
| Sodium369mg | 16% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber3g | 11% |
| Total Sugars5g | |
| Protein13g | |
| Vitamin C9mg | 44% |
| Calcium168mg | 13% |
| Iron2mg | 11% |
| Potassium312mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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