Low-Fat Vegetable And Pasta Casserole

• 1 (16 ounce) package penne or (16 ounce) package rotini pasta
• 2 cups chopped broccoli
• 1 cup mushroom, sliced
• 1 cup green bell pepper, chopped
• 1 onion, chopped
• 1 garlic clove, minced
• 1 tablespoon butter
• 1/4 cup flour
• 4 cups skim milk
• 1/2 cup parmesan cheese or 1/2 cup romano cheese
• white pepper
• 5 tablespoons fresh basil, chopped
• 1/3 cup dry breadcrumbs
• butter-flavored cooking spray

1. Cook pasta 6 minutes in boiling water.
2. Add the broccoli through bell pepper to the pasta and simmer 6-8 minutes more until pasta is al dente; drain.
3. Make white sauce: saute the onions and garlic in butter 1-2 minutes in a saucepan over medium-high heat; stir in flour and milk and cook, stirring, about 5 minutes until mixture coats the back of a spoon; remove from heat.
4. Setting aside 2 Tbs parmesan cheese, stir the rest of cheese and the pepper into the white sauce.
5. Combine the pasta and vegetables, white sauce and 4 Tbs of the basil; place in 13 X 9-inch baking pan or 3-1/2 quart casserole.
6. Mix the breadcrumbs with the remaining 2 Tbs parmesan & remaining 1 T basil; sprinkle over the casserole.
7. Spray butter-flavored spray over top to coat.
8. Bake at 350u0b0 approximately 30 minutes until golden brown.

penne, broccoli, mushroom, green bell pepper, onion, garlic, butter, flour, milk, parmesan cheese, white pepper, fresh basil, breadcrumbs, butter

Taken from www.food.com/recipe/low-fat-vegetable-and-pasta-casserole-131082 (may not work)