The classic Italian salad gets a kick of creamy comfort in this deliciously light hybrid recipe.
How to Make It
Preheat broiler to high.
Combine tomatoes and 2 teaspoons oil on a jellyroll pan. Broil 3 minutes or until tomatoes begin to break down.
Cook pasta in a large saucepan according to package directions, omitting salt and fat. Drain. Return pasta to pan.
Heat a small saucepan over medium heat. Add remaining 2 teaspoons oil to pan; swirl. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Add milk, salt, and black pepper, stirring with a whisk. Bring to a simmer; cook 1 minute or until thickened, stirring frequently. Remove pan from heat; stir in cheeses. Add cheese mixture to pasta; toss. Stir in tomato mixture and torn basil. Spoon pasta mixture into 4 (6-ounce) gratin dishes coated with cooking spray. Sprinkle panko and red pepper over pasta mixture. Broil 2 minutes or until panko is browned. Garnish with basil leaves, if desired
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