Vegetable-Loaded Pasta Bake
INGREDIENTS
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8ounces dried whole wheat penne pasta (2 3/4 cups)
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2 1/2cups cauliflower florets (1/2 medium head)
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1medium onion, chopped
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2cloves garlic, minced
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1tablespoon olive oil
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2medium carrots, sliced
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1stalk celery, chopped
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12ounces kale, stems removed, leaves torn (12 cups)
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1/2cup frozen peas
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1/2cup frozen whole kernel corn
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2tablespoons butter
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2tablespoons all-purpose flour
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1/4teaspoon salt
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1/4teaspoon ground black pepper
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1cup fat-free milk
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4ounces extra-sharp cheddar cheese, shredded (1 cup)
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2tablespoons finely shredded or grated Parmesan cheese
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