Baked pasta florentine

 
                           Baked Pasta Florentine
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dishes                      Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        pasta (mostaccioli rigati)
    1      medium        zucchini, cut into thin strips
    1      medium        red pepper, cut into strips
      1/2  pound         mushrooms -- sliced
      1/2  cup           scallions -- chopped
    2      tablespoons   olive oil
    1      cup           chopped tomatoes (fresh or canned)
      1/4  cup           flour
    1      cup           skim milk
      1/2  can           vegetable broth
      1/4  teaspoon      nutmeg
    1      dash          freshly ground pepper
    1      10 oz. pkg.   frozen chopped spinach, thawed & -- well-drained
      1/4  cup           grated Parmesan cheese
 
      Cook pasta per package directions, cooking only 7 minutes; drain.  Spoon i
 nto a  13x9" baking dish.  Cook and stir zucchini, red peppers, mushrooms, and 
 scallions in hot olive oil  in a  skillet for 3-4 minutes.  Add tomatoes.  Spoo
 n over pasta.
       Whisk flour into drippings in skillet and whisk in milk, add broth, nutme
 g, and pepper.  Cook and stir over medium heat until mixture thickens and comes
  to a boil.  Add spinach and cheese.  Pour sauce over vegetables & pasta.
        Cover with foil and bake at 350 degrees until thoroughly heated and chee
 se is melted.  
 
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