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Baked Pasta FlorentineRecipe : Baked Pasta Florentine
Procedure :
8 ounces pasta (mostaccioli rigati) 1 medium zucchini, cut into thin strips 1 medium red pepper, cut into strips 1/2 pound mushrooms -- sliced 1/2 cup scallions -- chopped 2 tablespoons olive oil 1 cup chopped tomatoes (fresh or canned) 1/4 cup flour 1 cup skim milk 1/2 can vegetable broth 1/4 teaspoon nutmeg 1 dash freshly ground pepper 1 10 oz. pkg. frozen chopped spinach, thawed & -- well-drained 1/4 cup grated Parmesan cheese Cook pasta per package directions, cooking only 7 minutes; drain. Spoon i nto a 13x9" baking dish. Cook and stir zucchini, red peppers, mushrooms, and scallions in hot olive oil in a skillet for 3-4 minutes. Add tomatoes. Spoo n over pasta. Whisk flour into drippings in skillet and whisk in milk, add broth, nutme g, and pepper. Cook and stir over medium heat until mixture thickens and comes to a boil. Add spinach and cheese. Pour sauce over vegetables & pasta. Cover with foil and bake at 350 degrees until thoroughly heated and chee se is melted. |
