Baked Pasta Primavera
2 Tbs. olive oil, plus more for greasing
1/2 yellow onion, chopped
3 cloves garlic, minced and divided
Asparagus - about a lb? Can use any vegetables in season - Broccoli, pea pods, red peppers, etc.
2 small zucchini, cut into 3/4-inch pieces
1 large carrot, cut into 3/4-inch thinly cut
Salt and freshly ground pepper
1 cup (6 oz) small cherry tomatoes
3/4 lb. gemelli pasta, cooked according to the package directions (used bow ties)
1 1/2 Tbs. butter plus more for bread crumbs
1 tsp. grated lemon zest
1 1/2 Tbs. all-purpose flour
1 1/2 cup milk
1 cup (4 oz./125 g.) grated Parmesan cheese
3 oz cream cheese
1 cup shredded mozzarella cheese
1 cup bread crumbs toasted/browned in butter
Preheat the oven to 400°F. Butter or oil a 9-by-13-inch baking dish.
Bring water to boil while making the sauce.
In a small saucepan, melt the butter over medium heat. Add 1/3 of the garlic and the lemon zest and saute just until the garlic softens, about 2 minutes, being careful not to burn the garlic. Add the flour and cook, stirring constantly, for 1 minute. Slowly add the milk and bring to a simmer. Reduce the heat to low and cook, stirring frequently, until thickened, 4-5 minutes. Add the Parmesan and the cream cheese and whisk until the cheeses melt. Season with salt and pepper. Set aside.
Cook pasta while sautéing the vegetables.
In a large frying pan, heat the 2 tablespoons oil over medium-high heat. Add the onion and saute until translucent, about 4 minutes. Add the carrots, cook another minute add asparagus, zucchini, and 2/3 of the garlic. Seasonwith salt and pepper. Saute until the vegetables are crisp and not too soft about 3 minutes. Add the tomatoes and cook just until they start to soften but still hold their shape, about 1 minute. Transfer to a bowl and add the cooked pasta.
Pour the cream sauce into the bowl with the pasta and the vegetables and toss to combine. Transfer to the prepared dish. Sprinkle with the mozzarella and the bread crumbs.
Bake until the pasta is warmed through and the bread crumbs are golden brown, about 15 minutes. serve. Serves 6.
