- 1 (16-ounce) package penne pasta
- 2 cups chopped broccoli
- 1 cup sliced mushrooms
- 1 cup chopped green bell pepper
- 1 tablespoon butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 4 cups nonfat milk
- 1/2 cup grated Parmesan
- Salt and freshly ground black pepper
- 5 tablespoons chopped fresh basil, divided
- 1/3 cup dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- Butter-flavored cooking spray
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook. With 6 to 8 minutes left on the pasta, stir in broccoli, mushrooms and green peppers, and cook 6 to 8 minutes more, or until pasta is al dente; drain.
Meanwhile, melt butter in a medium saucepan over medium-high heat. Saute onions and garlic for 1 to 2 minutes. Stir in flour and milk; cook 5 minutes, or until mixture coats the back of a spoon. Remove from heat and stir in 1/2 cup Parmesan cheese, salt and pepper, to taste.
Spray a 9 by 13 inch-baking dish with cooking spray. Combine pasta, vegetables, milk mixture and 4 tablespoons basil in the prepared pan. Top with 2 tablespoons Parmesan cheese, and remaining 1 tablespoon basil. Place the baking dish into the oven and bake for 20 minutes, or until the top gets crispy.
2009, Robert Irvine, All Rights Reserved
Recipe courtesy of Emeril Lagasse