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Baked Pasta & Spring Veggies

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This spring vegetable pasta bake is a comforting dish that celebrates the fresh flavors of the season. Whole-wheat pasta adds a boost of fiber, while green peas, tender asparagus and baby spinach add color and flavor. A creamy blend of mozzarella, ricotta and Parmesan melts into every bite. This spring pasta bake is wholesome, flavorful and easy to prepare, perfect for a weeknight dinner or a spring gathering.

Ingredients:
  • 1 cup part-skim ricotta cheese
  • 1 cup low-moisture part-skim shredded mozzarella cheese, divided
  • ½ cup heavy cream
  • ½ cup grated parmesan cheese
  • 1 large egg, lightly beaten
  • ¾ teaspoon salt, divided
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces asparagus, trimmed and cut into 1-inch pieces (1½ cups)
  • 1 small zucchini, sliced into ¼-inch half-moons (about 1½ cups)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 medium cloves garlic, minced
  • 2 cups frozen green peas, thawed
  • 2 tablespoons chopped fresh basil, plus more for garnish
  • ½ teaspoon crushed red pepper
  • 1 (5-ounce) package baby spinach, coarsely chopped (5 packed cups)
  • 6 ounces whole-wheat penne, cooked according to package directions
Directions:
  1. Preheat oven to 350°F. Lightly coat an 8-inch-square baking dish with cooking spray. Whisk 1 cup ricotta, ½ cup mozzarella, ½ cup cream, ½ cup Parmesan, beaten egg and ¼ teaspoon salt together in a large bowl until combined; set aside.
  2. Heat 2 tablespoons oil in a large skillet over medium heat. Add cut asparagus, sliced zucchini, chopped onion and minced garlic; cook, stirring occasionally, until the vegetables are softened and slightly browned, about 7 minutes.
  3. Add thawed peas, 2 tablespoons basil, ½ teaspoon crushed red pepper and the remaining ½ teaspoon salt. Cook and stir until fragrant, about 1 minute. Add chopped spinach in handfuls, stirring until just wilted before adding more, about 5 minutes.
  4. Add the zucchini mixture and cooked penne to the large bowl with the ricotta mixture; fold until evenly coated. Transfer the mixture to the prepared baking dish; sprinkle evenly with the remaining ½ cup mozzarella.
  5. Bake until the cheese is melted and the pasta mixture is heated through, about 15 minutes. Garnish with basil, if desired.
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