< Dutch Oven < Contents

baked pasta primavera

Pasta can make for the ultimate healthy vegetarian meal when loaded with vegetables and low-fat cheese. The key is portion control. One pound of pasta is appropriate for six people, not four people, as many recipes specify.

Yield 6 servings • Prep Time 10 minutes • Cook Time 30 minutes

1 lb penne or other tubular pasta

2 tbsp prepared pesto (or make your own; see tip)

¼ cup heavy cream

1 pt cherry tomatoes, halved

6 oz baby spinach

1 cup shredded part-skim mozzarella

1. Cook the pasta in a large (5½- to 7¼-quart) Dutch oven according to package directions; drain and set aside.

2. Return the Dutch oven to the stove top over medium-high heat. Preheat the broiler to high.

3. Add the pesto and cream to the pot, stir, and bring to a simmer. Add the tomatoes, spinach, and cooked pasta, and mix to combine. Sprinkle with cheese and transfer to the broiler.

4. Broil for 1 to 2 minutes until the cheese is melted and bubbly. Carefully remove from the oven and serve.

5. Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, allow to cool to room temperature and transfer to a freezer-safe container. Freeze for up to 3 months.

TIP Make your own pesto by combining fresh basil, garlic, lemon juice, toasted pine nuts or walnuts (or no nuts), salt, and pepper in a food processor. With the machine running, pour in olive oil until the sauce reaches desired consistency.

NUTRITION PER SERVING

Calories 405 • Total Fat 14g • Saturated Fat 6g • Cholesterol 96mg • Sodium 301mg • Total Carbohydrate 52g • Dietary Fiber 2g • Sugars 2g • Protein 20g