2 1/2-3 cups assorted vegetables such as shelled English peas, sugar snap peas, 2-inch asparagus tips, green beans, chopped zucchini and sliced baby carrots
1 cup lightly packed mixed fresh herbs such as oregano, lemon thyme, summer savory, and Italian flat-leaf parley, snipped
1/4 teaspoon ground cumin
1 cup halved cherry tomatoes
Fresh herb sprigs (optional)
In a 4- or 4-1/2-quart Dutch oven, cook pasta in 2 to 3 quarts lightly salted, boiling water until the pasta is tender, but still firm. drain well.
Prepare the Parmesan Cream sauce. Return pasta to the Dutch oven, and stir in Parmesan Cream Sauce.
In a large skillet, cook red pepper and green onions in sherry and olive oil, uncovered, 3 to 4 minutes or until tender.
Add vegetables, herbs and cumin to the skillet. Cook, uncovered, 2 minutes or until tender, stirring frequently.
Gently stir vegetables and cherry tomatoes into the pasta mixture in Dutch oven. Toss until just combined. Spread in an ungreased 13x9x2-inch (3-quart rectangular) baking dish and set aside.
Bake, uncovered, in a 375 degree oven about 20 minutes or until heated through. Garnish each serving with an herb sprig, if you like. Makes 6 servings.
Parmesan Cream Sauce
1/4 cup butter
3 tablespoons all-purpose flour
2 cups low-fat milk
3/4 cup grated parmesan or Asiago cheese
freshly ground pepper
Remove from heat. Stir in the 3/4 cup grated Parmesan or Asiago cheese and freshly ground pepper. Makes 2-1/2 cups.
In a medium saucepan, melt butter over medium heat. Stir in 3 tablespoons all-purpose flour. Cook and stir 2 minutes. Add 2 cups low-fat milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.