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Prep Time: 10 Minutes Cook Time: 64 Minutes |
Ready In: 74 Minutes Servings: 12 |
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Ingredients:
3 cups uncooked penne pasta |
1 tablespoon olive oil |
1 pound asparagus spears, trimmed and cut into 1-inch pieces |
1 (8-ounce) package cremini mushrooms, sliced |
1 cup chopped red bell pepper |
1 cup chopped sweet onion |
1 garlic clove, minced |
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped |
1/2 cup dry sherry |
2 tablespoons chopped fresh basil |
1/2 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper |
2 1/2 cups 2% reduced-fat milk, divided |
1/4 cup all-purpose flour |
1 tablespoon butter |
1/2 cup (2 ounces) pre-shredded fresh parmesan cheese |
1/8 teaspoon black pepper |
cooking spray |
1 1/2 cups (6 ounces) shredded mozzarella and provolone cheese blend |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add asparagus, mushrooms, bell pepper, and onion; sauté 4 minutes. Add garlic; sauté 1 minute. Add artichokes and sherry. Cook, stirring frequently, 3 minutes or until most of liquid evaporates. Stir in basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. .
3. Combine 1/2 cup milk and flour; whisk until smooth. Combine flour mixture, 2 cups milk, and butter in a medium saucepan. Cook over medium heat, whisking constantly, 20 minutes or until thick and bubbly. Stir in Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
4. Preheat oven to 350°.
5. Combine pasta, vegetables, and white sauce. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover, sprinkle with cheese blend, and bake 7 minutes or until cheese melts.
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