Categories: Pasta- Pasta Sauce- Pizza- Flatbread
Ingredients
- 8 oz. dried macaroni or penne
- Oil, for greasing baking dish
- 1/4 cup dry sherry
- 1 tsp. olive oil
- 1/3 cup chopped green onion
- 1 tsp. minced garlic
- 1 red bell pepper, seeded and chopped
- 1/4 tsp. ground oregano
- 1 Tbsp. chopped fresh basil
- 1/2 cup asparagus tip, 2 inch pieces
- 1 cup halved cherry tomatoes (optional)
- 1/2 cup snow peas, trimmed
- Parmesan Cream Sauce:
- 2 tsp. butter
- 2 tsp. all-purpose flour
- 1 cup nonfat milk
- 1/3 cup grated Parmesan cheese
- 1/r tsp. pepper
Directions
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Heat oven to 400 degrees.
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Heat 2 or 3 quarts of lightly salted water to boiling in a large pot. Add pasta and cook, uncovered, until al dente. Drain well; return to warm cooking pot and set aside.
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Lightly grease a large baking dish. In a skillet, heat sherry and olive oil and sauté green onion, garlic and bell pepper until pepper is soft but not mushy. Add cumin, oregano, basil asparagus, cherry tomatoes and snow peas; saute 2 minutes, stirring frequently.
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Remove from heat and toss with pasta and Parmesan Cream Sauce. Spoon into baking dish. Bake uncovered, until lightly browned and bubbly, 20 to 25 minutes. Serve hot.
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To make Parmesan Cream Sauce:
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In a saucepan over medium heat, melt butter and stir in flour. Cook 2 minutes, stirring constantly to eliminate lumps, then very gradually add milk, whisking until sauce thickens to a heavy cream consistency. Remove from heat; stir in grated cheese and pepper.