Bake veggies with creamy sauce and pasta for a yummy summertime dish-and with Reynolds Wrap® Pan Lining Paper there's no cleanup!
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
270 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
Step 2
Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.
Step 3
Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.
Step 4
Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.
Step 5
Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.
Ingredients
½ teaspoon salt
2 tablespoons all-purpose flour
2 tablespoons butter
¼ cup sliced almonds
½ cup grated Parmesan cheese, divided
½ cup cherry tomatoes, halved
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh oregano
1 sheet Reynolds Wrap® Pan Lining Paper
8 ounces dried fettuccine or linguine pasta
1 cup shredded carrots*
1 cup fresh or frozen peas
1 cup sliced yellow squash
1 cup fresh asparagus spears, cut into 1-inch pieces
