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Baked Pasta Florentine Recipe

by Global Cookbook

Ingredients

16 ounce dry pasta, such as penne or possibly ziti 2 med zucchini, Cut in strips 2 x red bell pepper, cut in strips 1 lb mushrooms, sliced 1 c. green onion, minced 3 x cloves chopped garlic 1/4 c. butter or possibly margarine

2 c. tomatoes, minced 1/2 c. all-purpose flour 2 c. lowfat milk 1 can vegetable broth 1/2 tsp nutmeg 2 x 10 ounce pkgs. frzn, minced spinach, thawed and liquid removed 3/4 c. Parmesan cheese

Directions

1. Cook pasta according to pkg, cooking only 7 min. Drain and spoon into 2 greased 13 x 9 baking dishes. Heat butter/margarine in large skillet and saute/fry garlic briefly, then add in zucchini, peppers, mushrooms, and onions. Season well with salt and pepper and fresh herbs if desired. Cook about 3 or possibly 4 min and add in tomatoes. Heat through and spoon vegetables over pasta. Whisk flour into drippings in skillet and whisk in lowfat milk, then broth. Season with nutmeg and salt and pepper. Cook over medium heat till mix thickens and comes to a boil. Add in spinach and cheese. Pour sauce over vegetables. (Can freeze now)
2. Cover with foil and bake at 350F for 40 min till thoroughly heated and cheese is melted (longer if frzn).

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