Ingredients
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½ (16 ounce) package gemelli pasta
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2 tablespoons herb-infused extra-virgin olive oil
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½ medium onion, chopped
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1 pound fresh asparagus, cut into 1-inch pieces
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1 (8 ounce) package sliced mushrooms
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2 cups cherry tomatoes, halved
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2 cloves garlic, minced
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¼ teaspoon crushed red pepper flakes
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salt and ground black pepper to taste
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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2 cups 1% milk
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⅔ cup grated Parmigiano-Reggiano cheese, divided
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¼ cup shredded provolone cheese
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⅓ cup Italian-seasoned bread crumbs
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
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Bring a large pot of lightly salted water to a boil; cook gemelli in boiling water until tender yet firm to the bite, about 6 minutes. Drain and set aside.
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Heat herb-infused olive oil in a large skillet over medium heat until shimmering. Cook and stir onion in hot oil for 2 minutes. Add asparagus and mushrooms; cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes. Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
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Pour vegetable mixture into a large bowl. Stir in cooked pasta until incorporated.
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Melt butter in the same skillet over medium heat. Add flour and cook, stirring constantly, until mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone until cheese is melted and sauce is smooth.
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Pour sauce over pasta-vegetable mixture and stir to combine. Taste and adjust seasonings. Pour into the prepared baking dish. Toss remaining 1/3 cup Parmigiano-Reggiano with bread crumbs in a small bowl and sprinkle over casserole.
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Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.
Recipe Tip
You can use rotini instead of gemelli if preferred.
Nutrition Facts (per serving)
356 | Calories |
13g | Fat |
46g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 356 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 5g | 27% |
Cholesterol 21mg | 7% |
Sodium 311mg | 14% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 4g | 15% |
Total Sugars 4g | |
Protein 16g | 32% |
Vitamin C 16mg | 18% |
Calcium 247mg | 19% |
Iron 4mg | 21% |
Potassium 620mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.