Bake veggies with creamy sauce and pasta for a yummy summertime dish-and with Reynolds Wrap® Pan Lining Paper there's no cleanup!
Ingredients
- sheet Reynolds Wrap® Pan Lining Paper: 1 piece
- ounces dried fettuccine or linguine pasta: 8 piece
- carrots*: 1 cup (shredded)
- or frozen peas: 1 cup (fresh)
- yellow squash: 1 cup (sliced)
- asparagus spears: 1 cup (cut into 1-inch pieces, fresh)
- butter: 2 Tbsp
- all-purpose flour: 2 Tbsp
- salt: 0.5 tsp
- lowfat milk: 1 cup
- reduced-sodium chicken broth: 0.5 cup
- ounces herbed goat cheese: 4 piece
- cherry tomatoes: 0.5 cup (halved)
- Parmesan cheese: 0.5 cup (divided, grated)
- snipped fresh basil: 1 Tbsp
- snipped fresh oregano: 1 Tbsp
- almonds: 0.25 cup (sliced)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
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Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.
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Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.
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Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.
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Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.
