Primavera Casserole

This Primavera Casserole with spring vegetables is a delightful blend of freshness and flavor that captures the essence of the season. Packed with a colorful medley of vibrant spring vegetables like crisp asparagus, tender peas, and yellow squash, this casserole is a celebration of nature's bounty.

Ingredients

  • 8 ounces shaped pasta such as gemelli, fusilli, or rotelle

  • 3 tablespoons olive oil

  • 1 large red bell pepper, cut into 1/2-inch dice

  • 1 large yellow squash, quartered lengthwise, cut into 1/4-inch pieces

  • 2 cloves garlic, thinly sliced

  • 4 ounces sugar snap peas, strings removed, halved

  • 6 asparagus spears, ends trimmed, cut into 1-inch pieces

  • 2 tablespoons flour

  • 1 teaspoon salt

  • 2 cups milk

  • 1 cup grape tomatoes, halved

  • 1 cup grated Parmesan cheese, divided

  • ⅓ cup chopped fresh basil

  • ¼ cup panko bread crumbs

Directions

  1. Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray.

  2. Cook pasta according to package directions. Drain and transfer to a large bowl.

  3. Meanwhile, heat oil in a large skillet over medium heat. Cook bell pepper, squash, and garlic, stirring occasionally, until pepper is crisp-tender, 7 to 10 minutes. Add snap peas and asparagus and cook, stirring, until asparagus is crisp-tender, 2 minutes more.

  4. Put flour and salt in a bowl and whisk in milk until smooth. Add flour mixture to skillet and bring to a simmer over medium heat, stirring frequently, until sauce is lightly thickened, 3 to 5 minutes.

  5. Pour mixture over pasta and stir in tomatoes, 3/4 cup parmesan, and basil. Transfer to prepared baking dish and sprinkle with panko and remaining 1/4 cup parmesan. Bake until top is lightly golden and sauce is bubbling, about 15 minutes.

Main Dish, Pasta, casseroleJohn Morganpasta, casseroleComment