Monday, April 18, 2011

Pasta Bake with Cauliflower & Peas

Source: Prevention magazine (modified by Aimee)
Makes 8 servings

12-14 oz. whole wheat pasta, such as shells or penne
1 small head cauliflower, cut into bite-sized florets
2 cups frozen peas
2 carrots, diced
1/4 cup olive oil
1/2 cup fresh chopped parsley
2 cloves garlic, minced
1 cup milk
1/2 cup grated Parmesan
1/2 cup shredded cheddar
salt & pepper to taste
1/2 cup finely chopped walnuts

1. Preheat oven to 350. In large pot, cook pasta according to package directions. When 5 minutes of cooking remains, add cauliflower, peas, & carrots to water. Drain pasta & vegetables; return to pot & stir in olive oil, parsley, garlic, milk, cheeses, salt & pepper.
2. Spread in large oiled baking dish & sprinkle with walnuts. Bake 30 minutes & serve hot.