Cheesy Baked Pasta with Spring Veggies
Baked pasta: assemble this creamy dish with fresh spring vegetables. A perfect, comforting meal ready in under an hour for any weeknight.
Ingredients
- Nonstick cooking spray
- 8 oz penne pasta (uncooked)
- 1 tbsp vegetable oil
- rac{1}{2} onion (small diced, 155g)
- 1 zucchini (half moons, 190g)
- rac{1}{2} bunch asparagus (trimmed & cut 1-inch, 160g)
- 1 tsp salt
- rac{1}{2} tsp black pepper (freshly cracked)
- 2 tbsp butter
- rac{1}{4} cup all-purpose flour (35g)
Instructions
- Preheat the oven to 3750F. Grease a 9x102 casserole dish with nonstick cooking spray and set aside.
- Bring a medium-sized pot of water to a boil. Once boiling, add the penne pasta and cook for about 10 minutes, or just until tender. Drain and cool the pasta in a colander, then set it aside for later.
- While the pasta is cooking, in a large skillet over medium heat, add the vegetable oil, diced onion, zucchini half moons, asparagus 1-inch pieces, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
- Push the vegetables to one side of the pan and melt the butter. Once melted, add the all-purpose flour and cook for 1 minute.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.