Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 8 oz. dried macaroni or penne
• Oil, for greasing baking dish
• 1/4 cup dry sherry
• 1 tsp. olive oil
• 1/3 cup chopped green onion
• 1 tsp. minced garlic
• 1 red bell pepper, seeded and chopped
• 1/4 tsp. ground oregano
• 1 Tbsp. chopped fresh basil
• 1/2 cup asparagus tip, 2 inch pieces
• 1 cup halved cherry tomatoes (optional)
• 1/2 cup snow peas, trimmed
• Parmesan Cream Sauce:
• 2 tsp. butter
• 2 tsp. all-purpose flour
• 1 cup nonfat milk
• 1/3 cup grated Parmesan cheese
• 1/r tsp. pepper

Directions

1. Heat oven to 400 degrees.

2. Heat 2 or 3 quarts of lightly salted water to boiling in a large pot. Add pasta and cook, uncovered, until al dente. Drain well; return to warm cooking pot and set aside.

3. Lightly grease a large baking dish. In a skillet, heat sherry and olive oil and sauté green onion, garlic and bell pepper until pepper is soft but not mushy. Add cumin, oregano, basil asparagus, cherry tomatoes and snow peas; saute 2 minutes, stirring frequently.

4. Remove from heat and toss with pasta and Parmesan Cream Sauce. Spoon into baking dish. Bake uncovered, until lightly browned and bubbly, 20 to 25 minutes. Serve hot.

5. To make Parmesan Cream Sauce:

6. In a saucepan over medium heat, melt butter and stir in flour. Cook 2 minutes, stirring constantly to eliminate lumps, then very gradually add milk, whisking until sauce thickens to a heavy cream consistency. Remove from heat; stir in grated cheese and pepper.

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