 |
|
 |
Determining an accurate cup measure of a wavy pasta, such as cavatappi, can be tricky; weighing the pasta is simpler. And it's much easier to weigh the amount of cheese you need and shred it all at once. Yield: 8 servings (serving size: about 1 1/2 cups) 1 teaspoon olive oil 1 1/2 cups chopped onion 2 1/2 cups chopped red bell pepper (about 2 large peppers) 12 ounces uncooked cavatappi (about 4 cups) 2 1/2 cups 1% low-fat milk 1 ounce all-purpose flour (about 1/4 cup) 1 1/2 teaspoons butter 4 ounces sharp white cheddar cheese, shredded (1 cup) 4 ounces Gruyère cheese, shredded (1 cup) 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Dash of ground nutmeg Dash of ground red pepper Cooking spray 2 tablespoons dry breadcrumbs Chopped fresh parsley (optional) Preheat oven to 350°. Heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until crisp-tender. Add bell pepper; sauté 3 minutes. Remove mixture from pan; set aside. Cook pasta according to package directions, omitting salt and fat. Drain. Combine milk and flour in a medium bowl, stirring with a whisk. Melt butter in saucepan over medium-high heat; add milk mixture, stirring with a whisk. Cook 3 minutes or until slightly thick, stirring constantly. Remove from heat; gradually add cheeses, stirring with a whisk until cheeses melt. Stir in salt, black pepper, nutmeg, and ground red pepper. Add onion mixture and pasta, stirring well to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle breadcrumbs evenly over pasta mixture. Bake at 350° for 35 minutes or until bubbly. Garnish with parsley, if desired. CALORIES 361 (30% from fat); FAT 12.2g (sat 6.3g,mono 3.8g,poly 1.1g); IRON 2.3mg; CHOLESTEROL 36mg; CALCIUM 360mg; CARBOHYDRATE 46.1g; SODIUM 421mg; PROTEIN 17.1g; FIBER 1.7g Cooking Light, JUNE 2005  |
This recipe is subject to copyright protection and may not be reproduced without Cooking Light's consent
