Low-Fat Vegetable and Pasta Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
A good casserole for dieters. Ingredients:
1 (16 ounce) package penne or 1 (16 ounce) package rotini pasta |
2 cups chopped broccoli |
1 cup mushroom, sliced |
1 cup green bell pepper, chopped |
1 onion, chopped |
1 garlic clove, minced |
1 tablespoon butter |
1/4 cup flour |
4 cups skim milk |
1/2 cup parmesan cheese or 1/2 cup romano cheese |
white pepper |
5 tablespoons fresh basil, chopped |
1/3 cup dry breadcrumbs |
butter-flavored cooking spray |
Directions:
1. Cook pasta 6 minutes in boiling water.
2. Add the broccoli through bell pepper to the pasta and simmer 6-8 minutes more until pasta is al dente; drain.
3. Make white sauce: sauté the onions and garlic in butter 1-2 minutes in a saucepan over medium-high heat; stir in flour and milk and cook, stirring, about 5 minutes until mixture coats the back of a spoon; remove from heat.
4. Setting aside 2 Tbs parmesan cheese, stir the rest of cheese and the pepper into the white sauce.
5. Combine the pasta and vegetables, white sauce and 4 Tbs of the basil; place in 13 X 9-inch baking pan or 3-1/2 quart casserole.
6. Mix the breadcrumbs with the remaining 2 Tbs parmesan & remaining 1 T basil; sprinkle over the casserole.
7. Spray butter-flavored spray over top to coat.
8. Bake at 350° approximately 30 minutes until golden brown.
|
|