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Baked Pasta Primavera
Baked Pasta Primavera
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Bake summer veggie pasta with creamy sauce effortlessly using Reynolds Wrap® Pan Lining Paper for easy 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
  • 0.5 teaspoon salt
  • 1 cup lowfat milk
  • 0.5 cup reduced-sodium chicken broth
  • 4 ounces herbed goat cheese
  • 0.5 cup cherry tomatoes, halved
  • 0.5 cup grated Parmesan cheese, divided
  • 1 tablespoon snipped fresh basil
  • 1 tablespoon snipped fresh oregano
  • 0.25 cup sliced almonds
Instructions:
  • Preheat the oven to 400°F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up, without greasing the dish.
  • Cook the pasta in a Dutch oven following the package instructions, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes. Save 1/4 cup of pasta water. Return pasta to the pot, cover, and set aside.
  • 1. In a medium saucepan, melt butter and then whisk in flour and salt until combined. 2. Gradually whisk in milk, chicken broth, and goat cheese until smooth. 3. Cook and stir over medium heat until the mixture thickens and starts to bubble. 4. Continue cooking and stirring for an additional minute. 5. Stir in the reserved pasta water, tomatoes, 1/4 cup of Parmesan cheese, basil, and oregano until well blended.
  • Drizzle the creamy milk mixture over the pasta, ensuring it's well coated. Transfer the pasta to the baking dish and top it off with a sprinkle of almonds and the remaining 1/4 cup of Parmesan cheese.
  • Bake until golden brown and bubbling, about 15 to 20 minutes.

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