| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fine dry breadcrumbs |
| 2 |
tb |
Olive oil |
| 1 1/2 |
tb |
All-purpose flour |
| 2 |
c |
1% low-fat milk; heated |
| 1/4 |
ts |
Ground nutmeg |
|
|
Salt and freghly ground black pepper |
| 1 |
md |
Onion; thinly sliced |
| 10 |
oz |
Pkg. frozen peas; thawed |
| 1 |
lb |
Rigatoni; or ziti |
| 1 |
c |
Fontini; grated |
| 2 |
tb |
Parmesan cheese; fresh grated |
INSTRUCTIONS
Preheat oven to 350°F. Lightly oil a 3-quart baking dish or coat it with
non-stick spray. Coat dish with 1/4 cup breadcrumbs, tapping out the
excess. Put a pot of water o to boil for cooking pasta.
In a heavy medium saucepan, heat 1 tablespoon oil over medium heat. Add
flour and cook, whisking, until smooth and slightly thickened, 3 to 4
minutes. Add nutmeg. Season with salt and pepper. Transfer to a bowl; set
aside to cool.
In a large nonstick skillet, heat remaining 1 tablespoon oil over
medium-high heat. Add onion and saute until softened, about 5 minutes. Add
peas and cook for 4 minutes longer. Season with salt and pepper. Add to
milk mixture.
Meanwhile, cook rigatoni in boiling salted water until al dente, 8 to 10
minutes. Drain and rinse well. Toss with reserved sauce and vegetables.
Stir in fontina.
Spoon pasta mixture into prepared baking dish. In a small bowl, mix
remaining 1/4 breadcrumbs and Parmesan. Sprinkle evenly over pasta.
Bake pasta for 30 to 45 minutes, or until golden and bubbly. Let stand for
10 minutes befor serving.
NOTES : The pasta mixture will keep, covered, in the refrigerator for up =
to 2 days.
Recipe by: Eating Well (November 1997)
Posted to recipelu-digest by Nesb2 <Nesb2@aol.com> on Mar 3, 1998
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