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Cook Time:45 minsAdditional Time:1 hrTotal Time:1 hr 45 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:45 minsAdditional Time:1 hrTotal Time:1 hr 45 minsServings:8Yield:8 servings
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12ounceswhole-wheat rotini5tablespoonsextra-virgin olive oil, divided2cupssliced leeks, white and light green parts only1poundasparagus, trimmed and cut into 1/2-inch pieces2clovesgarlic, minced1 ½cupspeas, fresh or frozen (thawed)5tablespoonsall-purpose flour4cupsreduced-fat milk2teaspoonsdry mustard1teaspoonsalt½teaspoonground pepper2 cups shredded Gruyère or fontina cheese1tablespoonchopped fresh tarragon⅔cupwhole-wheat panko breadcrumbs
Cook Mode(Keep screen awake)
Ingredients
12ounceswhole-wheat rotini
5tablespoonsextra-virgin olive oil, divided
2cupssliced leeks, white and light green parts only
1poundasparagus, trimmed and cut into 1/2-inch pieces
2clovesgarlic, minced
1 ½cupspeas, fresh or frozen (thawed)
5tablespoonsall-purpose flour
4cupsreduced-fat milk
2teaspoonsdry mustard
1teaspoonsalt
½teaspoonground pepper
2 cups shredded Gruyère or fontina cheese
1tablespoonchopped fresh tarragon
⅔cupwhole-wheat panko breadcrumbs
Directions
Bring a large pot of water to a boil. Cook pasta for 2 minutes less than the package directions. Reserve 1/2 cup of the cooking water, then drain and rinse the pasta. Transfer to a large bowl.
Meanwhile, heat 1 tablespoon oil a large skillet over medium heat. Add leeks; cook, stirring occasionally, until very tender, 6 to 8 minutes. Add asparagus and garlic; cook, stirring, until the asparagus is tender-crisp, 2 to 4 minutes. Add peas; cook 1 minute more. Transfer to the bowl with the pasta.
Add 2 tablespoons oil to the pan and return to medium heat. Sprinkle in flour; cook, whisking, until it starts to brown, 2 to 3 minutes. Whisking constantly, slowly pour in milk, then the reserved water, mustard, salt and pepper. Bring to a simmer and cook, whisking, until the sauce thickens, 2 to 3 minutes. Remove from heat; whisk in cheese and tarragon. Pour over the pasta mixture and stir until coated. Transfer to the prepared baking dish.
Combine breadcrumbs and the remaining 2 tablespoons oil in a small bowl and sprinkle over the casserole. Bake until steaming hot, 30 to 35 minutes. Let stand 10 minutes before serving.
Tips
Make Ahead Tip: To make ahead: Prepare through Step 4 and refrigerate for up to 1 day; uncover and let stand at room temperature for 30 minutes before topping and baking (Step 5).
Originally appeared: EatingWell Magazine, March/April 2016
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Nutrition Facts(per serving)489Calories21gFat55gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
