For a richer flavor, use heavy cream instead of milk. Feel free to substitute your favorite seasonal vegetables. Zucchini, bell peppers, or broccoli would all be excellent additions. If you don't have fresh herbs, you can use dried herbs. Use about 1 teaspoon of each dried herb. For a vegetarian option, ensure your chicken broth is vegetable broth. To make ahead, assemble the pasta bake and refrigerate it (unbaked) for up to 24 hours. Add an extra 5-10 minutes to the baking time.
Baked Pasta Primavera
-
PREP TIME25 mins
-
COOK TIME20 mins
-
TOTAL TIME45 mins
-
SERVING8 People
-
VIEWS46
Embrace the vibrant flavors of summer with this delightful baked pasta primavera. Fresh seasonal vegetables are tossed with perfectly cooked pasta in a creamy, herbaceous sauce, then baked to golden perfection. A simple yet elegant dish that's sure to impress!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate30 g
-
Cholesterol26 mg
-
Fiber3 g
-
Protein13 g
-
Saturated Fat6 g
-
Sodium369 mg
-
Sugar5 g
-
Fat12 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Preheat oven to 400 degrees F (200 degrees C). Line a 2-quart rectangular baking dish with parchment paper, ensuring it covers the bottom and sides. (5 minutes)
02 Step
Recipe View Cook the pasta according to package directions in a large pot of salted boiling water. During the last 3 minutes of cooking, add the carrots, peas, squash, and asparagus to the pot. Drain the pasta and vegetables, reserving 1/4 cup of the pasta water. Return the pasta and vegetables to the pot. Cover to keep warm. (15 minutes)
03 Step
Recipe View In a medium saucepan, melt the butter over medium heat. Whisk in the flour and salt until a smooth paste forms (a roux). Gradually whisk in the milk and chicken broth, ensuring no lumps form. Add the crumbled goat cheese. Cook and stir constantly over medium heat until the sauce thickens and becomes bubbly. Continue to cook and stir for 1 minute more. Stir in the reserved pasta water, halved cherry tomatoes, 1/4 cup of the grated Parmesan cheese, fresh basil, and fresh oregano. (10 minutes)
04 Step
Recipe View Pour the creamy sauce over the pasta and vegetables in the pot, tossing gently to coat everything evenly. Spoon the pasta mixture into the prepared baking dish. Sprinkle the top with the sliced almonds and the remaining 1/4 cup of grated Parmesan cheese. (5 minutes)
05 Step
Recipe View Bake in the preheated oven for 15 to 20 minutes, or until the mixture is heated through, the sauce is bubbly, and the top is lightly golden brown. (20 minutes)
06 Step
Recipe View Let the baked pasta primavera rest for a few minutes before serving. Garnish with additional fresh basil or oregano, if desired.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Mallie Pfeffer
Jun 23, 2025I found that baking it for 25 minutes gave it the perfect golden crust.
Efren Hessel
Feb 24, 2025I substituted zucchini for the yellow squash and it was still amazing!
Jacinto Rosenbaum
Jan 25, 2025The goat cheese adds such a lovely tanginess to the sauce. I will definitely be making this again.
Augusta Bailey
Jan 9, 2025This recipe is so easy and delicious! My family loved it.