Primavera Casserole | Cooking Professionally

Ingredients

• 8 ounces pasta, such as gemelli, fusilli, or rotelle
• 3 tablespoons olive oil
• 1 large red bell pepper, diced into 1/2-inch pieces
• 1 large yellow squash, quartered lengthwise and cut into 1/4-inch pieces
• 2 cloves garlic, thinly sliced
• 4 ounces sugar snap peas, strings removed, halved
• 6 asparagus spears, ends trimmed, cut into 1-inch pieces
• 2 tablespoons flour
• 1 teaspoon salt
• 2 cups milk
• 1 cup grape tomatoes, halved
• 1 cup parmesan cheese, grated, divided
• 1/3 cup fresh basil, chopped
• 1/4 cup panko breadcrumbs