Recipe courtesy of Robert Irvine

Vegetable Pasta

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 30 min
  • Cook: 35 min
  • Yield: 6 servings
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Ingredients

1 (16-ounce) package penne pasta

2 cups chopped broccoli

1 cup sliced mushrooms

1 cup chopped green bell pepper

1 tablespoon butter

1 onion, chopped

1 clove garlic, minced

1/4 cup all-purpose flour

4 cups nonfat milk

1/2 cup grated Parmesan

Salt and freshly ground black pepper

5 tablespoons chopped fresh basil, divided

1/3 cup dry bread crumbs

2 tablespoons grated Parmesan cheese

Butter-flavored cooking spray

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook. With 6 to 8 minutes left on the pasta, stir in broccoli, mushrooms and green peppers, and cook 6 to 8 minutes more, or until pasta is al dente; drain.
  3. Meanwhile, melt butter in a medium saucepan over medium-high heat. Saute onions and garlic for 1 to 2 minutes. Stir in flour and milk; cook 5 minutes, or until mixture coats the back of a spoon. Remove from heat and stir in 1/2 cup Parmesan cheese, salt and pepper, to taste.
  4. Spray a 9 by 13 inch-baking dish with cooking spray. Combine pasta, vegetables, milk mixture and 4 tablespoons basil in the prepared pan. Top with 2 tablespoons Parmesan cheese, and remaining 1 tablespoon basil. Place the baking dish into the oven and bake for 20 minutes, or until the top gets crispy.

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