Primavera Vegetable Pasta Bake
Serves: 6-8
Ingredients
- 8 oz. Galbani® Fresh Mozzarella Sliced Ball, cut into bite-size pieces
- 1 lb. penne pasta
- 10 - 12 asparagus spears, trimmed and cut into 1” pieces
- 2 cups fresh kale, cut into bite-size pieces
- 10 oz. cherry tomatoes
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 5 - 6 Tbsp. all-purpose flour
- 2 cups vegetable broth
- ½ cup heavy whipping cream
- ½ tsp. red pepper flakes
- Extra virgin olive oil
- Salt & pepper, to taste
- Fresh parsley for garnish
Directions
- Cook the pasta according to package instructions until al dente. Place the pasta in a large bowl with a drizzle of olive oil to prevent the pasta from sticking together, set aside.
- Cook the asparagus by adding the pieces to a boiling pot of salted water. Boil for 2-3 minutes, then drain the asparagus, and set aside.
- Preheat the oven to 400 degrees. Heat 2 Tbsp. of olive oil in a large non-stick pan over medium heat. Add the flour, garlic, and onions. Cook for 2-3 minutes and stir occasionally. Then add the vegetable broth and heavy whipping cream. Bring to a boil and immediately reduce the heat to low, cooking for 3-5 minutes while stirring. Add in the kale, red pepper flakes, salt, and pepper. Mix until ingredients are combined, remove from the heat, and set aside.
- Combine the mixture from the prior step with the cooked pasta, asparagus, whole cherry tomatoes, and half of the mozzarella. Then, place in a large lightly greased casserole dish, cover with foil, and bake for 20-25 minutes.
- Remove the pasta bake from the oven and top with the remaining mozzarella pieces. Place back in the oven and broil until the cheese is melted or golden brown. Garnish with fresh parsley before serving.
