Baked Macaroni Primavera Recipe

• 8 ounce Dry whole wheat macaroni (see note)
• 1/4 c. Dry sherry
• 1 tsp Extra virgin olive oil
• 1/3 c. Minced green onions -- Including tops
• 1 tsp Chopped garlic
• 1 x Red bell pepper -- seeded And minced
• 1/4 tsp Grnd cumin
• 1/2 tsp Dry oregano
• 1 Tbsp. Minced fresh basil
• 1/2 c. Asparagus -- cut diagonally
• 1 c. Halved cherry tomatoes
• 1/2 c. Whole snow peas -- trimmed

1. Primavera Sauce- 2 tsp.
2. butter 2 tsp.
3. flour 1 c. nonfat lowfat milk 1/3 c. grated Parmesan cheese 1/4 tsp.
4. grnd white pepper
5. 1.
6. Preheat oven to 400 degrees F. In a large pot, heat water to boil.
7. Add in pasta and cook till just tender (about 8 min).
8. Drain and rinse pasta under cool water.
9. Place in a large bowl and set aside.
10. 2.
11. Lightly grease a large baking dish.
12. In a skillet heat sherry and extra virgin olive oil and saute/fry green onion, garlic, and bell pepper till pepper is soft but not mushy.
13. Add in cumin, oregano, basil, asparagus (cut diagonally into 2-inch pcs), cherry tomatoes, and snow peas, and saute/fry 2 min, stirring frequently.
14. 3.
15. Remove from heat and toss with pasta and Primavera Sauce.
16. Spoon into baking dish.
17. Bake till lightly browned and bubbling (about 25 min).
18. Primavera Sauce: In a saucepan heat butter and stir in flour.
19. Cook 2 min, stirring, to eliminate floury taste, then slowly add in lowfat milk, stirring with a whisk.
20. If lowfat milk is added slowly sufficient, the sauce should thicken to a heavy cream consistency.
21. Add in cheese and pepper.

whole wheat macaroni, sherry, olive oil, green onions, garlic, red bell pepper, cumin, oregano, fresh basil, tomatoes, snow peas

Taken from cookeatshare.com/recipes/baked-macaroni-primavera-75045 (may not work)