Summer Squash and Pesto Baked Pasta
Delicate summer squash and flavorful pesto blend together harmoniously in this lightened cream sauce. Enjoy with a salad made from bitter greens served with balsamic vinaigrette.
Serves: 8Hands-on: 15 minutesTotal: 1 hour 45 minutesDifficulty: Easy
- 1 package (16 oz.) whole-wheat pasta
- 3 Tbsp. olive oil
- 1 large onion, peeled and minced
- 3 garlic cloves, peeled and minced
- ¼ cup all-purpose flour
- 2½ cups 1% milk
- 1 small zucchini, julienned
- 1 small yellow squash, julienned
- 3 Tbsp. pesto
- ¼ cup shredded fontina cheese
- 1 cup coarse bread crumbs
- 1 Tbsp. melted butter
- Preheat the oven to 350°F and spray a 9" × 13" casserole dish lightly with nonstick spray.
- Cook the pasta according to the package directions, until just al dente; rinse, drain well, and place in the prepared casserole dish.
- Heat the olive oil in a medium saucepan over medium-high heat. When hot, add the onion and cook until just tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add the flour, stirring to coat the onions and garlic. Slowly stream in the milk, stirring continuously to avoid lumps. Stir in the zucchini and yellow squash and cook the mixture until the sauce thickens slightly and the vegetables soften, about 5 minutes. Off the heat, stir in the pesto and fontina cheese. Pour the sauce over the pasta and stir gently to combine.
- Toss the bread crumbs with the butter in a small bowl and sprinkle over the pasta.
- Bake until the pasta becomes tender and bubbles and the topping browns, about 35–40 minutes.