Anyone will believe that this dish for Brussels sprouts salad is delicious.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 sheet Reynolds Wrap® Pan Lining Paper
- 8 ounces dried fettuccine or linguine pasta
- 1 cup shredded carrots*
- 1 cup fresh or frozen peas
- 1 cup sliced yellow squash
- 1 cup fresh asparagus spears, cut into 1-inch pieces
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 cup lowfat milk
- ½ cup reduced-sodium chicken broth
- 4 ounces herbed goat cheese
- ½ cup cherry tomatoes, halved
- ½ cup grated Parmesan cheese, divided
- 1 tablespoon snipped fresh basil
- 1 tablespoon snipped fresh oregano
- ¼ cup sliced almonds
Instructions
- Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
- Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.
- Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.
- Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.
- Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.
- * You can use any or all of these veggies for a total of 4 cups.
- Bake this dish for your family and they’ll swear it came straight from Italy! Use pan lining paper to fit your favorite baking pan and avoid those baked on messes. Simply flip your pan over and press a sheet of pan lining paper around it. Next, remove the paper, flip the pan over and drop the paper inside. Then you just have to crimp the edges around the rim of the pan, fill it with your pasta and bake. When you’re done, simply toss out the pan lining paper and rinse the pan.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 6 g |
| Sodium | 369 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
great recipe. I used what I had on hand. I substituted Dill havarti instead of goat cheese. I also omitted the tomatoes. I used rotini instead of fettuccine. it really turned out nice.
I used bow tie pasta. Roasted the yellow squash, zucchini, asparagus in olive oil and mrs dash + added red and green bell peppers roasted with the vegetables. It’s was great! If you add chicken, it could be a main dish.
Wholesome and full of color! Will definitely add to my dinner repertoire.
Substituted smoked goods for goat cheese. Delicious
Made exactly according to recipe and agree with prior reviewer, the flavor is lacking… calls for bell peppers, mushrooms and/or garlic and pepper.
this had the potential to be really good, but was too bland for our tastes. I added about a teaspoon of garlic powder and salt and black pepper and still wasn’t flavorful enough for us. Good mix of veggies; I would leave off the almonds too.
I used cheese tortellini instead of fettuccine noodles. I was in a hurry to I used a jar of Alfredo sauce instead of making it from scratch. I would make this again.
Substantial and easy to make, but bland. A recipe that I’d try again as a building block, though–just need to figure out how to pep it up. Double/triple the fresh herbs? More salt? My 17yo scarfed the leftovers for two packed lunches, which is an accolade, however, as he usually gets bored quickly.
The sauce was fabulous. I used garlic herbed goat cheese and I think that’s what really made it. I also love that you can adapt it to use any veggies you like.
I had radiatore pasta, chicken, yellow squash, and asparagus, so I search for a pasta dish for those other ingredients and came up with this one, and I am so glad I found it! I did not add carrots, tomatoes, or almonds and had to use feta in place of the goat cheese, but it still came out perfectly. My family raved over it, and my husband, who generally doesn’t like pasta, went back for seconds. I would make it the same way again but add mushrooms next time. It seemed to be screaming for mushrooms.
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.
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.