8 ounces pasta (mostaccioli rigati)
1 medium zucchini, cut into thin strips
1 medium red pepper, cut into strips
1/2 pound mushrooms — sliced
1/2 cup scallions — chopped
2 tablespoons olive oil
1 cup chopped tomatoes (fresh or canned)
1/4 cup flour
1 cup skim milk
1/2 can vegetable broth
1/4 teaspoon nutmeg
1 dash freshly ground pepper
1 10 oz. pkg. frozen chopped spinach, thawed & — well-drained
1/4 cup grated Parmesan cheese
Cook pasta per package directions, cooking only 7 minutes; drain. Spoon i nto a 13×9″ baking dish. Cook and stir zucchini, red peppers, mushrooms, and scallions in hot olive oil in a skillet for 3-4 minutes. Add tomatoes. Spoo n over pasta. Whisk flour into drippings in skillet and whisk in milk, add broth, nutme g, and pepper. Cook and stir over medium heat until mixture thickens and comes to a boil. Add spinach and cheese. Pour sauce over vegetables & pasta. Cover with foil and bake at 350 degrees until thoroughly heated and chee se is melted.