Recipe - Baked Macaroni Primavera

8 ounce Dried whole wheat macaroni
(see note)
One fourth cup Dry sherry
1 teaspoon Olive oil
1/3 cup Chopped green onions
Including tops
1 teaspoon Minced garlic
1 Red bell pepper seeded
And chopped
One fourth teaspoon Ground cumin
One half teaspoon Dried oregano
1 tablespoon Chopped fresh basil
One half cup Asparagus cut diagonally
1 cup Halved cherry tomatoes
One half cup Whole snow peas trimmed

~Primavera Sauce 2 teaspoons butter 2 teaspoons flour 1 cup nonfat
milk 1/3 cup grated Parmesan cheese One fourth teaspoon ground white pepper

1. Preheat oven to 400 degrees F. In a large pot, heat water to boil. Add
pasta and cook until just tender (about 8 minutes). Drain and rinse pasta
under cold water. Place in a large bowl and set aside.

2. Lightly grease a large baking dish. In a skillet heat sherry and olive
oil and saute green onion, garlic, and bell pepper until pepper is soft but
not mushy. Add cumin, oregano, basil, asparagus (cut diagonally into 2inch
pieces), cherry tomatoes, and snow peas, and saute 2 minutes, stirring
frequently.

3. Remove from heat and toss with pasta and Primavera Sauce. Spoon into
baking dish. Bake until lightly browned and bubbling (about 25 minutes).

Primavera Sauce: In a saucepan heat butter and stir in flour. Cook 2
minutes, stirring, to eliminate floury taste, then slowly add milk,
stirring with a whisk. If milk is added slowly enough, the sauce should
thicken to a heavy cream consistency. Add cheese and pepper.

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip