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Thursday, October 6, 2016

Asparagus Cheesy Rotini

  • This is a comfort food type recipe that I found on Eating Well.  It is like a super yummy macaroni and cheese with lots of healthy veggies thrown in.  It is great served with some garlic breadsticks or a salad.  If you would like some meat in it, I suggest ham, shrimp or chicken.  Just precook it and add with the pasta and vegetables.
  •  This recipe makes 8 servings, but can be easily halved for a smaller crowd.
  • 12 ounces whole-wheat rotini
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 cups sliced leeks, white and light green parts only
  • 1 pound asparagus, trimmed and cut into 1/2-inch pieces
  • 2 cloves garlic, minced
  • 1 1/2 cups peas, fresh or frozen (thawed)
  • 5 tablespoons all-purpose flour 
  • 4 cups reduced-fat milk
  • 2 teaspoons dry mustard
  • 1/2 teaspoon ground pepper
  • 2 cups shredded smoked or regular gouda cheese
  • 2/3 cup whole-wheat panko breadcrumbs
  • 1 c. shredded Parmesan cheese 
  • 3 T. butter

Cook rotini in boiling water for 8 minutes.  Drain.

Heat 2 T. oil in a saucepan.  Add in garlic, leeks, asparagus and peas.  Cook 6-8 minutes.

Spray a 13 x 9 baking dish with cooking spray.  Put the vegetables and pasta in the dish.  In a large saucepan melt the butter.  Add in the flour and then the milk.  Whisk on medium heat until it begins to thicken.  Add in the gouda cheese.  Stir until melted.  Pour over the pasta and vegetables, mixing well.

Mix 2 T. oil and the panko.  Sprinkle over the top of the casserole.  Then sprinkle Parmesan cheese over that.  Bake for 30 minutes at 375. 

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