Successful dinner

Dinner was quite delicious tonight!! Full of veggies and a nice rich sauce. I give the recipe 5/5!! If you want to try here's the recipe :)

Vegetable-Loaded Pasta Bake

Vegetable-Loaded Pasta Bake

Ingredients

8

ounces dried whole wheat penne pasta (2 3/4 cups)

2 1/2

cups cauliflower florets (1/2 medium head)

1

medium onion, chopped

2

cloves garlic, minced

1

tablespoon olive oil

2

medium carrots, sliced

1

stalk celery, chopped

12

ounces kale, stems removed, leaves torn (12 cups)

1/2

cup frozen peas

1/2

cup frozen whole kernel corn

2

tablespoons butter

2

tablespoons all-purpose flour

1/4

teaspoon salt

1/4

teaspoon ground black pepper

1

cup fat-free milk

4

ounces extra-sharp cheddar cheese, shredded (1 cup)

2

tablespoons finely shredded or grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F. In a large Dutch oven cook pasta according to package directions; add cauliflower during the last 4 minutes of cooking. Drain; rinse. Set aside.
2. In the same Dutch oven cook onion and garlic in hot oil over medium heat for 2 minutes. Add carrots and celery; cook justuntil carrots are tender. Add kale; cook just until wilted. Stir in pasta mixture, peas, and corn.
3. For cheese sauce, in a small saucepan melt butter; stir in flour, salt, and pepper. Add milk all at once; cook and stir until thickened and bubbly. Reduce heat; add cheddar cheese. Cook and stir until melted. Stir sauce into pasta and vegetables. Transfer to a 2 1/2-quart casserole. Bake, covered, for 35 minutes. Uncover; sprinkle with Parmesan. Bake 5 minutes more.