Herbed Baked Pasta Primavera Recipes

Steps:

• 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.
• 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.
• Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.

Steps:

• Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips.
• Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.