Baked Pasta Primavera

Baked Pasta Primavera is rated 3.3 out of 5 by 3.
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Prep Time: 40 minutes
Cook Time: 35 minutes
Servings: 6

Colorful zucchini, yellow squash and cherry tomatoes nestle in this creamy pasta. Lemon zest brightens the dish, and fresh bread crumbs on top add a delightful crunch. Cut all the vegetables to about the same size to ensure that they cook evenly. Substitute other seasonal vegetables to make this recipe year-round.

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

Directions:

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 One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).

Rated 3 out of 5 by from Good, but missing something I made this according to the recipe and as another reviewer mentioned, the sauce was missing something. It was a bit dry, and more clumpy than I expected. That being said, this dish was a good way to sneak some veggies into my diet without having to be very much aware of their presence. The tomatoes added a nice burst of flavor, which was honestly what I loved most about the recipe (besides maybe the cheese on top). The whole dish lasted me three or four days and it was easy to scoop some out into a bowl and throw it into the microwave (with some extra cheese thrown on top). I'm willing to try the dish again, but I would definitely make some adjustments to the sauce, adding more flour, milk, and cheese as Sassafras suggested. I might even take out the cream cheese and use some mozzarella instead to make the sauce creamier.
Date published: 2017-04-14
Rated 3 out of 5 by from A bit bland, but salvageable The scarce cheese sauce can leave much to be desired. When mixing the sauce, try 2 tbs flour, 1.5 cups milk and 2 cups Parmesan. Complete the rest of the recipe according to the text. Otherwise, the veggies are very light and this makes a delicious pasta!
Date published: 2015-04-23
Rated 4 out of 5 by from Full of veggies and plenty delicious The amount of veggies in this makes for a healthful and plentiful meal. It wasn't the most amazing meal I've made, but it was satisfying and made a lot. I used 50% whole-wheat rotini and the 2% milk. My toddler ate it, too if that means anything.
Date published: 2014-03-13
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