Vegetable-loaded pasta bake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 oz dried whole wheat penne pasta 2 3/4 cups |
2 1/2 cups cauliflower florets, 1/2 medium head |
1 medium onion, chopped |
2 cloves garlic, minced |
1 tablespoon olive oil |
2 medium carrots, sliced |
1 stalk celery, chopped |
12 oz kale, stems removed, leaves torn, 12 cups |
1/2 cup frozen peas |
1/2 cup frozen whole kernel corn |
1 recipe cheese sauce |
2 tablespoons finely shredded parmesan cheese |
all purose flour |
extra sharp cheddar cheese |
Directions:
1. Preheat oven to 350. In large Dutch oven cook pasta according to package directions; add cauliflower the last 4 minutes of cooking. Drain, rinse.
2. In same pan cook onion and garlic in hot oil over medium heat 2 minutes. Add carrots and celery; cook just until tender. Add kale; cook just until wilted. Stir in pasta mixture, peas, and corn. Stir in cheese sauce. Transfer to 2 1/2 quart casserole. Cover; bake 35 minutes. Uncover; sprinkle with parmesan. Bake 5 minutes more. Makes 6 servings.
3. Cheese sauce: In small saucepan melt 2 tablespoons butter; stir in 2 tablespoons all purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Add 1 cup fat free milk all at once; cook and stir until thickened and bubbly. Reduce heat; add 4 ounce shredded extra sharp cheddar cheese (1 cup). Cook and stir until melted.
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