Baked Pasta Primavera Recipe

Name: Baked Pasta Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Reynolds Wrap(R) 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; 1/2 teaspoon salt; 1 cup lowfat milk; 1/2 cup reduced-sodium chicken broth; 4 ounces herbed goat cheese; 1/2 cup cherry tomatoes, halved; 1/2 cup grated Parmesan cheese, divided; 1 tablespoon snipped fresh basil; 1 tablespoon snipped fresh oregano; 1/4 cup sliced almonds

Servings: persons

Reynolds Wrap(R) 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
1/2 teaspoon salt
1 cup lowfat milk
1/2 cup reduced-sodium chicken broth
4 ounces herbed goat cheese
1/2 cup cherry tomatoes, halved
1/2 cup grated Parmesan cheese, divided
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh oregano
1/4 cup sliced almonds

1
Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap(R) Pan Lining Paper, parchment side up. No need to grease dish.
2
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.
3
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.
4
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.
5
Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Reynolds Wrap(R) Pan Lining Paper, 8 ounces dried fettuccine or linguine pasta, 1 cup shredded carrots*, 1 cup fresh or frozen peas, and more.

Yes, Baked Pasta Primavera falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Pasta Primavera

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