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Speedy Pasta Florentine – Go green in this zucchini pasta recipe! Dark green vegetables are some of the healthiest there are, so we doubled up on them, with spinach and zucchini, and a couple others. Then we added some pasta and baked it up.
Prep Time: 10 mins |
Ingredients to make Speedy Pasta Florentine
8 ounces pasta
1 medium zucchini,cut into thin strips
1 medium red pepper,cut into strips
1/2 pound mushrooms,sliced
1/2 cup scallions,chopped
2 tablespoons olive oil
1 cup chopped tomatoes (fresh or canned)
1/4 cup flour
1 cup skim milk
1/2 can vegetable broth
1/4 teaspoon nutmeg
1 dash freshly ground pepper
1 10 oz. pkg. frozen chopped spinach, thawed & drained
1/4 cup grated Parmesan cheese
Directions to make Speedy Pasta Florentine
Step 1:Cook pasta per package directions, cooking only 7 minutes; drain. Spoon into a 13×9 inch baking dish.
Step 2:Cook and stir zucchini, red peppers, mushrooms, and scallions in hot olive oil in a skillet for 3-4 minutes. Add tomatoes. Spoon over pasta.
Step 3:Whisk flour into drippings in skillet and whisk in milk, add broth, nutmeg, and pepper. Cook and stir over medium heat until mixture thickens and comes to a boil. Add spinach and cheese. Pour sauce over vegetables & pasta.
Step 4:Cover with foil and bake at 350 degrees until thoroughly heated and cheese is melted.
Image Source: lilhelen
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<< Previous Recipe
Spiced Fruit and Veg with Rice
Spiced Fruit and Veg with Rice
Next Recipe >>
Foolproof Casserole of Greens
Foolproof Casserole of Greens