Baked macaroni primavera
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Dried whole wheat macaroni |
| (see note) | ||
| ¼ | cup | Dry sherry |
| 1 | teaspoon | Olive oil |
| ⅓ | cup | Chopped green onions -- |
| Including tops | ||
| 1 | teaspoon | Minced garlic |
| 1 | Red bell pepper -- seeded | |
| And chopped | ||
| ¼ | teaspoon | Ground cumin |
| ½ | teaspoon | Dried oregano |
| 1 | tablespoon | Chopped fresh basil |
| ½ | cup | Asparagus -- cut diagonally |
| 1 | cup | Halved cherry tomatoes |
| ½ | cup | Whole snow peas -- trimmed |
Directions
~----Primavera Sauce----- 2 teaspoons butter 2 teaspoons flour 1 cup nonfat milk ⅓ cup grated Parmesan cheese ¼ teaspoon ground white pepper 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.
Recipe By : The California Culinary Academy File