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Print this Recipe    Pasta Florentine

Baked Pasta Florentine
Serves 12

16 oz dry pasta, such as penne or ziti
2 medium zucchini, cut into strips
2 red bell peppers, cut into strips
1 lb mushrooms, sliced
1 cup chopped green onions
2-3 cloves minced garlic
1/4 cup butter or margarine
2 cups chopped tomatoes
1/2 cup flour
2 cups milk
1 can chicken broth
1/2 tsp nutmeg
2 10 oz. packages frozen chopped spinach, thawed, drained
3/4 cup grated Parmesan cheese

Cook pasta according to package, cooking only 7 minutes. Drain
and spoon into 2 greased 13X9 baking dishes. Melt butter in large
skillet and saute garlic briefly, then add zucchini, peppers,
mushrooms and onions. Season well with salt and pepper and fresh
herbs if you like. Cook about 3 or 4 minutes and add tomatoes.
Heat through and spoon vegetables over pasta. Whisk flour into
drippings in skillet and whisk in milk, then broth. Season with
nutmeg and salt and pepper. Cook over medium heat until mixture
thickens and comes to a boil. Add spinach and cheese. Pour sauce
over vegetables. (Can freeze now). Cover with foil and bake at
350F for 40 minutes until thoroughly heated and cheese is melted
(longer if frozen).

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