Baked Pasta Primavera
This flavorful and comforting pasta bake is a delicious medley of summer vegetables, creamy cheese sauce, and crispy breadcrumbs. Each bite is a satisfying blend of textures and flavors that will have your taste buds dancing with joy. This dish is perfect for a family dinner or a gathering with friends, and it's sure to be a hit with everyone at the table. Enjoy the goodness of fresh produce and cheesy goodness in every mouthful of this delightful meal.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil, plus more for greasing
- 1/2 yellow onion, chopped
- 3 garlic cloves, minced
- 2 small yellow summer squash, cut into 3/4-inch pieces
- 2 small zucchini, cut into 3/4-inch pieces
- 1 large carrot, cut into 3/4-inch matchsticks
- Salt and freshly ground pepper, to taste
- 1 cup small cherry tomatoes
- 3/4 lb. gemelli pasta, cooked according to the package instructions
- 1 Tbs. unsalted butter
- 1 tsp. grated lemon zest
- 1 Tbs. all-purpose flour
- 1 cup milk
- 1 cup grated Parmigiano-Reggiano cheese
- 2 Tbs. cream cheese
- 1 cup shredded mozzarella cheese
- 1 cup fresh bread crumbs
Instructions
- Preheat an oven to 400°F. Oil a 9-by-13-inch baking dish.
- In a large fry pan over medium-high heat, warm the 2 Tbs. olive oil. Add the onion and two-thirds of the garlic and sauté until translucent, about 4 minutes. Add the yellow squash, zucchini and carrot, and season with salt and pepper. Sauté until the vegetables are very soft and just beginning to brown, about 5 minutes. Add the cherry tomatoes and cook just until they start to soften but still hold their shape, about 3 minutes. Transfer to a bowl and add the cooked pasta.
- In a small saucepan over medium heat, melt the butter. Add the remaining garlic and the lemon zest and sauté just until the garlic softens, about 2 minutes, being careful not to burn the garlic. Add the flour and cook, stirring constantly, for 1 minute. Slowly add the milk and bring to a simmer. Reduce the heat to low and cook, stirring frequently, until thickened, 4 to 5 minutes. Add 3/4 cup of the Parmigiano-Reggiano and the cream cheese and whisk until the cheeses melt. Season with salt and pepper.
- Pour the cream sauce into the bowl with the pasta and the vegetables and toss to combine. Transfer to the prepared baking dish. Sprinkle with the mozzarella, the remaining 1/4 cup Parmigiano-Reggiano and the bread crumbs.
- Bake until the pasta is warmed through and the bread crumbs are golden brown, about 15 minutes. Spoon onto plates and serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012).
Yield
Serves 6.
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