Vegetable Pasta
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 524
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 80
- Dietary Fiber
- 5
- Sugar
- 13
- Protein
- 24
- Cholesterol
- 29
- Sodium
- 850
- Total: 1 hr 5 min
- Prep: 30 min
- Cook: 35 min
Ingredients
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
Directions
- 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.