BAKED PASTA FLORENTINE

l pkg. (l6 oz.) Mostaccioli or Penne pasta
2 med. zucchini, cut into thin strips
2 red peppers, cut into strips
l lb. mushrooms, sliced
l cup chopped scallions
l/4 cup butter
2 cups chopped tomatoes
l/2 cup all purpose flour
2 cups skim milk
l can (l3-3/4 oz.) chicken broth
l/2 tsp. nutmeg
l/4 tsp. pepper
2 pkgs. (l0 oz. each) frozen chopped spinach, thawed & well drained
l/2 cup grated Parmesan cheese
Prepare pasta as directed on package, cooking only 7 mins.; drain.
Spoon into 2 greased l3x9″ baking dishes. Cook and stir zucchini,
red peppers, mushrooms and scallions in hot butter in a l2″ skillet
for 3 or 4 mins. Add tomatoes. Spoon over pasta. Whisk flour into
drippings in skillet and whisk in milk; add broth, nutmeg and pepper
Cook and stir over med. heat until mixture thickens and comes to a
boil. Add spinach and cheese. Pour sauce over vegetables. Cover with
foil and bake at 350 for 40 mins. until thoroughly heated and cheese
is melted.
Makes l2 servings. This recipe should actually be made in half.