1/2 pound uncooked penne pasta
1 medium red pepper, cut into 1/4 -inch slices
1 medium yellow pepper, cut into 1/4 -inch slices
1/2 pound asparagus, cut into 1-inch pieces
1 medium zucchini, cut in half lengthwise, then into 1/4 -inch slices
2 tablespoons butter
2 to 3 cloves garlic, minced
1 cup half-and-half cream
1/2 cup chicken broth
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Italian cheese blend (6 ounces)
3 tablespoons minced fresh basil leaves
ZUCCHINI PEPPER CASSEROLE
- In a large saucepan, cook pasta as directed on package, adding peppers, asparagus and zucchini to the boiling water for the last 2 minutes; drain. Place pasta and vegetables in a greased CORNINGWARE® FRENCH WHITE® 2-1/2-QUART ROUND CASSEROLE.
- In the same saucepan, melt butter over medium-high heat. Add garlic; cook and stir for 1 minute.
- In small bowl, combine cream, broth, flour, salt and pepper with whisk; pour into saucepan. Bring to a boil; cook and stir for 2 minutes. Remove from heat. Stir in cheese and basil.
- Pour sauce over pasta and vegetables; stir gently. Cover and bake at 350° for 25 to 30 minutes or until heated through. Stir before serving.