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Serves 6 4 tsp. olive oil, divided 1 yellow bell pepper, chopped (about 1 cup) 11⁄2 cups frozen baby peas 3 cloves garlic, minced (about 1 Tbs.) 21⁄2 tsp. minced fresh thyme 8 oz. farfalle pasta (bows) 13⁄4 cups low-fat milk, divided 3 Tbs. all-purpose flour 3 oz. sharp Cheddar cheese, grated (about 3⁄4 cup) 6 oz. smoked tofu, diced 3 Tbs. Italian-seasoned breadcrumbs 1. Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring, 3 minutes. Stir in peas, garlic and thyme, and cook, stirring, 2 minutes more. Transfer to bowl. 2. Wipe out pot; fill with water, and bring to a boil. Cook pasta 4 minutes, until al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. oil, and toss to coat. Return pot to stove. 3. Heat 11⁄2 cups milk in pot over medium-low heat until almost simmering. Whisk together 1⁄4 cup milk with flour in small bowl, then add to hot milk. Cook 2 minutes, whisking constantly, until thick and bubbly. Remove from heat; stir in cheese. Season with salt and pepper. Stir in pasta, bell pepper mixture and tofu. 4. Mix breadcrumbs with remaining 1 tsp. oil in bowl; sprinkle over casserole. Bake uncovered, 20 minutes; serve hot. PER SERVING: 348 CAL; 16G PROT; 9.5G TOTAL FAT (4G SAT. FAT); 49G CARB; 20MG CHOL; 537MG SOD; 4G FIBER; 8G SUGARS |
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