Weeknight Pasta Florentine
June 3, 2009 by Firehouse Chef
Filed under Baked, Easy Pasta Recipes, Main Course, Pasta, Supper
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Weeknight Pasta Florentine - There is nothing like a good pasta florentine, and we think this one is the “BEST”. The incredibly colorful array of veggies are not just pleasing to the eye, they are very good for you! Baked to help the cheese melt all the way through.
Prep Time: 10 mins |
Ingredients to make Weeknight Pasta Florentine
8 ounces pasta
1 medium zucchini,cut into thin strips
1 medium red pepper,cut into strips
1/2 pound mushrooms,sliced
1/2 cup scallions,chopped
2 tablespoons olive oil
1 cup chopped tomatoes (fresh or canned)
1/4 cup flour
1 cup skim milk
1/2 can vegetable broth
1/4 teaspoon nutmeg
1 dash freshly ground pepper
1 10 oz. pkg. frozen chopped spinach, thawed & drained
1/4 cup grated Parmesan cheese
Directions to make Weeknight Pasta Florentine
Step 1:Cook pasta per package directions, cooking only 7 minutes; drain. Spoon into a 13×9 inch baking dish.
Step 2:Cook and stir zucchini, red peppers, mushrooms, and scallions in hot olive oil in a skillet for 3-4 minutes. Add tomatoes. Spoon over pasta.
Step 3:Whisk flour into drippings in skillet and whisk in milk, add broth, nutmeg, and pepper. Cook and stir over medium heat until mixture thickens and comes to a boil. Add spinach and cheese. Pour sauce over vegetables & pasta.
Step 4:Cover with foil and bake at 350 degrees until thoroughly heated and cheese is melted.