1 pound asparagus spears trimmed cut into 1-inch pieces
0.1 teaspoon pepper black
0.3 teaspoon pepper black freshly ground
1 tablespoon butter
8 ounce cremini mushrooms sliced
0.5 cup cooking sherry dry
0.3 cup flour all-purpose
2 tablespoons basil fresh chopped
1 garlic clove minced
2.5 cups milk 2% divided reduced-fat
1 tablespoon olive oil
3 cups penne pasta uncooked
6 ounces mozzarella and provolone cheese blend shredded
1 cup bell pepper red chopped
0.5 teaspoon salt divided
2 ounces pre-shredded parmesan cheese fresh
1 cup onion sweet chopped
Equipment
frying pan
sauce pan
oven
whisk
baking pan
Directions
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, heat oil in a large nonstick skillet over medium-high heat.
Add asparagus, mushrooms, bell pepper, and onion; saut 4 minutes.
Add garlic; saut 1 minute.
Add artichokes and sherry. Cook, stirring frequently, 3 minutes or until most of liquid evaporates. Stir in basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. .
Combine 1/2 cup milk and flour; whisk until smooth.
Combine flour mixture, 2 cups milk, and butter in a medium saucepan. Cook over medium heat, whisking constantly, 20 minutes or until thick and bubbly. Stir in Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Preheat oven to 35
Combine pasta, vegetables, and white sauce. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350 for 30 minutes. Uncover, sprinkle with cheese blend, and bake 7 minutes or until cheese melts.
