Baked macaroni primavera

Yield: 6 Servings

Measure Ingredient
8 ounces Dried whole wheat macaroni
\N \N (see note)
¼ cup Dry sherry
1 teaspoon Olive oil
⅓ cup Chopped green onions --
\N \N Including tops
1 teaspoon Minced garlic
1 \N Red bell pepper -- seeded
\N \N 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

~----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

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