GRATIN OF PENNE AND VEGETABLES
Provided by Jacques Pepin
Categories lunch, casseroles, one pot, pastas, main course
Time 1h30m
Yield Six servings
Number Of Ingredients 18
Steps:
- Bring the 3 quarts of water to a boil in a large pot and add the penne. Cook for approximately 8 minutes, until just tender, and drain. Rinse briefly under cool water to stop the cooking if you don't intend to assemble the dish immediately.
- Bring 1/3 cup of water to a boil in a large skillet. Add the broccoli pieces, cover, return to the boil and cook for 3 minutes, or until most of the water has evaporated. Add the mushrooms, red pepper, walnuts and olive oil and mix well. Add the spinach, still wet from washing, cover and cook 2 to 3 minutes, or until it is wilted. (At this point, the vegetables can be combined with the warm pasta, seasoned with salt and pepper and served with a little grated Parmesan cheese as a side dish.) For the gratin, set the vegetables aside while you make the sauce.
- For the bechamel sauce, melt the butter in a saucepan. Add the flour, mixing it in well with a whisk. Stir in the milk and bring the mixture to a boil, stirring with a whisk (especially around the edges where it might have a tendency to burn) until lightly thickened. Add the cream and salt and pepper, then return to the boil. Set aside.
- When ready to serve, mix together the vegetables, pasta and bechamel sauce and stir in the Swiss cheese. Spread the mixture into a 10-to-12-cup gratin dish. If the ingredients are still hot, place the dish under a hot broiler for 5 minutes, until the top is lightly browned. If some of the ingredients are lukewarm or cool, heat the gratin for about 10 minutes in a 400-degree oven until bubbling hot, then brown for 5 minutes under the broiler. If the mixture is cool throughout, place the gratin in a 400-degree oven for approximately 15 to 20 minutes, then place under the broiler for 5 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 14 grams, Carbohydrate 45 grams, Fat 33 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 17 grams, Sodium 823 milligrams, Sugar 9 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
brian Muriithi
[email protected]This gratin is a great way to sneak some vegetables into your kids' diet.
tabark park
[email protected]I've never made a gratin before, but this recipe was so easy to follow. It turned out great!
Marie Gutierrez
[email protected]This gratin is the perfect dish for a cold winter night. It's warm and comforting, and the vegetables add a nice touch of nutrition.
Komuhendo Lillian
[email protected]I'm not a huge fan of pasta, but this gratin was really good. The cheese sauce was amazing.
Katelyn Quinney
[email protected]This gratin is so easy to make, and it's a great way to get your kids to eat their vegetables.
Milton Hillard
[email protected]I made this gratin for a party and it was gone in minutes. Everyone loved it!
Devram Saud
[email protected]This gratin is a great way to use up leftover vegetables. I always have extra zucchini and bell peppers in the fridge, and this is a great way to use them up.
mc_benis
[email protected]I'm not a big fan of bell peppers, but I didn't even notice them in this gratin. The cheese sauce was so good.
Leslie Putman
[email protected]This gratin is the perfect comfort food. It's cheesy, creamy, and just the right amount of vegetables.
Ibrahim 70
[email protected]I've made this gratin several times now and it's always a hit. It's a great way to get my kids to eat their vegetables.
Rashaad Thomas
[email protected]This gratin was a lifesaver on a busy weeknight. It was quick and easy to make, and my family loved it.
Yaacoub Yaacoub
[email protected]This is my new favorite pasta dish! It's so creamy and cheesy, and the vegetables add a nice touch of flavor.
Rana Yasir
[email protected]I'm not a huge fan of vegetables, but this gratin was amazing! The cheese sauce really helped to balance out the flavors.
rjruby rjruby
[email protected]This gratin was so easy to make and it turned out so delicious! I used a whole wheat pasta and it worked out great.
Bishal Razz
[email protected]I made this gratin for a potluck and it was a huge success! Everyone loved it. I especially liked the addition of the zucchini and bell peppers.
Gift Kaitano
[email protected]This gratin of penne was a hit with my family! The vegetables were tender and flavorful, and the cheese sauce was perfectly creamy. I will definitely be making this again.