Baked Pasta Florentine



INGREDIENTS:

8 ounces pasta (mostaccioli rigati)

1 medium zucchini, cut into thin strips

1 medium red pepper, cut into strips

1/2  pound mushrooms -- sliced

1/2  cup scallions -- chopped

2 tablespoons olive oil

1 cup chopped tomatoes (fresh or canned)

1/4  cup  flour

1 cup skim milk

1/2  can vegetable broth

1/4  teaspoon nutmeg

1 dash freshly ground pepper

1 10 oz. pkg. frozen chopped spinach, thawed & -- well-drained

1/4  cup  grated parmesan cheese

DIRECTIONS:

1. Cook pasta per package directions, cooking only 7 minutes; drain.
Spoon into a  13x9" baking dish. Cook and stir zucchini, red peppers,
mushrooms, and scallions in hot olive oil  in a  skillet for 3-4 min.
Add tomatoes. Spoon over pasta. Whisk flour into drippings in skillet
and whisk in milk, add broth, nutmeg, and pepper. Cook and stir over
medium heat until mixture thickens and comes to a boil.  Add spinach
and cheese.  Pour sauce over vegetables & pasta. Cover with foil and
bake at 350 degrees until thoroughly heated and cheese is melted.



Baked Pasta Florentine