Title: Baked Macaroni Primavera
Categories: None
Yield: 6 Servings

8 oz Dried whole wheat macaroni
(see note)
1/4 c Dry sherry
1 ts Olive oil
1/3 c Chopped green onions --
Including tops
1 ts Minced garlic
1 Red bell pepper -- seeded
And chopped
1/4 ts Ground cumin
1/2 ts Dried oregano
1 tb Chopped fresh basil
1/2 c Asparagus -- cut diagonally
1 c Halved cherry tomatoes
1/2 c Whole snow peas -- trimmed

~----Primavera Sauce----- 2 teaspoons butter 2 teaspoons flour 1 cup nonfat
milk 1/3 cup grated Parmesan cheese 1/4 teaspoon ground white pepper

1. Preheat oven to 400 degrees F. In a large pot, heat water to boil. Add
pasta and cook until just tender (about 8 minutes). Drain and rinse pasta
under cold water. Place in a large bowl and set aside.

2. Lightly grease a large baking dish. In a skillet heat sherry and olive
oil and saute green onion, garlic, and bell pepper until pepper is soft but
not mushy. Add cumin, oregano, basil, asparagus (cut diagonally into 2-inch
pieces), cherry tomatoes, and snow peas, and saute 2 minutes, stirring
frequently.

3. Remove from heat and toss with pasta and Primavera Sauce. Spoon into
baking dish. Bake until lightly browned and bubbling (about 25 minutes).

Primavera Sauce: In a saucepan heat butter and stir in flour. Cook 2
minutes, stirring, to eliminate floury taste, then slowly add milk,
stirring with a whisk. If milk is added slowly enough, the sauce should
thicken to a heavy cream consistency. Add cheese and pepper.

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip