Name: Baked Pasta Primavera
Total time: 45 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 0.25 bardak almond; 1 yemek kaşığı basil; 2 yemek kaşığı butter; 1 adet carrot; 57 g cheese; 0.5 bardak chicken broth; 2 yemek kaşığı flour; 1 bardak milk; 227 g pasta; 145 g peas; 0.5 çay kaşığı salt; 1 adet tomato; 1 adet yellow squash

Malzemeler

Malzemeler
0.25 bardak almond
1 yemek kaşığı basil
2 yemek kaşığı butter
1 adet carrot
57 g cheese
0.5 bardak chicken broth
2 yemek kaşığı flour
1 bardak milk
227 g pasta
145 g peas
0.5 çay kaşığı salt
1 adet tomato
1 adet yellow squash

Hazırlanışı

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.

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.

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.

Baked Pasta Primavera

Malzemeler

Hazırlanışı

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