Recipe by Reynolds Wrap® Pan Lining Paper
"Bake veggies with creamy sauce and pasta for a yummy summertime dish-and with Reynolds Wrap® Pan Lining Paper there's no cleanup!"
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dried fettuccine or linguine pasta
fresh or frozen peas
sliced yellow squash
fresh asparagus spears, cut into 1-inch pieces
reduced-sodium chicken broth
herbed goat cheese
cherry tomatoes, halved
grated Parmesan cheese, divided
snipped fresh basil
snipped fresh oregano
Easy to make, and a very adaptable recipe. It really does make about 8 servings. It did take longer to assemble than the 25 minutes, though. I had to make some minor subs based on what I had: a different form of pasta, dried oregano, avocado oil in place of butter, veggie broth rather than chicken, regular parchment paper. And some more significant subs: celery in place of asparagus, queso fresco in place of goat cheese, sun dried in place of cherry tomatoes, fresh celery leaves in place of basil. My dish resulted in some milder flavors but was delicious none-the-less. With advance preparation, I'd definitely make it with goat cheese and basil next time. I think the possibilities are broad for the types of veggies one could use.
This was really good. I made some changes, but it was still great, and it will be going on our regular menu rotation. I used veggies I had on hand, vegetable broth instead of chicken, feta cheese instead of goat cheese, dried herbs instead of fresh, and omitted the almonds. I ran out of time and wasn't able to bake it either, but it was still very tasty. Next time I'll bake it though.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Pasta Primavera
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 104
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