Low-Fat Vegetable and Pasta Casserole

Ingredients

• 1 (16 ounce) package penne or 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 romano cheese
• white pepper
• 5 tablespoons fresh basil, chopped
• 1/3 cup dry breadcrumbs
• butter-flavored cooking spray

Directions

1. 1

   Cook pasta 6 minutes in boiling water.

2. 2

   Add the broccoli through bell pepper to the pasta and simmer 6-8 minutes more until pasta is al dente; drain.

3. 3

   Make white sauce: sauté 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. 4

   Setting aside 2 Tbs parmesan cheese, stir the rest of cheese and the pepper into the white sauce.

5. 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. 6

   Mix the breadcrumbs with the remaining 2 Tbs parmesan & remaining 1 T basil; sprinkle over the casserole.

7. 7

   Spray butter-flavored spray over top to coat.

8. 8

   Bake at 350° approximately 30 minutes until golden brown.