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Ingredients

8 ounces shaped pasta such as gemilli, fusilli, or rotelle 3 tablespoons olive oil 1 large red bell pepper, cut into 1/2-inch dice 1 large yellow squash, quartered lengthwise, cut into 1/4-inch pieces 2 cloves garlic, thinly sliced 4 ounces sugar snap peas, strings removed, halved 6 asparagus spears, ends trimmed, cut into 1-inch pieces 2 tablespoons flour 1 teaspoon salt 2 cups milk 1 cup grape tomatoes, halved 1 cup grated Parmesan cheese, divided ⅓ cup chopped fresh basil ¼ cup panko bread crumbs

Nutrition Info

350.1 calories carbohydrate: 44.1 g cholesterol: 18.2 mg fat: 13.5 g fiber: 3.8 g protein: 15.4 g saturatedFat: 4.5 g servingSize: - sodium: 654 mg sugar: 6.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray.
Cook pasta according to package directions. Drain and transfer to a large bowl.
Meanwhile, heat oil in a large skillet over medium heat. Cook bell pepper, squash, and garlic, stirring occasionally, until pepper is crisp-tender, 7 to 10 minutes. Add snap peas and asparagus and cook, stirring, until asparagus is crisp-tender, 2 minutes more.
Put flour and salt in a bowl and whisk in milk until smooth. Add flour mixture to skillet and bring to a simmer over medium heat, stirring frequently, until sauce is lightly thickened, 3 to 5 minutes.
Pour mixture over pasta and stir in tomatoes, 3/4 cup parmesan, and basil. Transfer to prepared baking dish and sprinkle with panko and remaining 1/4 cup parmesan. Bake until top is lightly golden and sauce is bubbling, about 15 minutes.

9 cups

Feel free to swap in your favorite vegetables for the ones used here.