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Pasta with Veggies & Garlic-Herb Croutons

Total Time: 45 minutes • Serves: 4

3 ounces rustic bread, torn into bite-size pieces (about 3 cups)
5 tablespoons Schnucks olive oil, divided
5 garlic cloves, 2 crushed with press and 3 thinly sliced
4 teaspoons chopped fresh thyme leaves, divided
1-1/4 teaspoons salt, divided
1/4 teaspoon ground cayenne pepper
1 bunch broccolini or 1/2 large head broccoli (about 8 ounces), cut into 2-inch pieces
1/2 (10.5-ounce) package cherry tomatoes
1/2 (10-ounce) package baby bella (cremini) mushrooms, quartered (about 2 cups)
3/4 teaspoon ground black pepper
1/2 (16-ounce) package fettuccine or pappardelle pasta
1 small shallot, finely chopped (about 2 tablespoons)
1/2 cup Schnucks less-sodium chicken or vegetable broth
1/2 cup white wine
3/4 cup Schnucks whipping cream

Preheat oven to 400°F. In large bowl, toss bread, 2 tablespoons oil, crushed garlic, 2 teaspoons thyme, 1/4 teaspoon salt and cayenne pepper until evenly coated; spread in single layer on rimmed baking pan. Bake 18 minutes or until golden brown.

Preheat broiler with rack 4 to 6 inches from source of heat. Bring large saucepot of salted water to a boil over high heat. Add broccolini and cook 1 minute; with tongs, transfer to large bowl (keep water boiling). To broccolini, add tomatoes, mushrooms, 1 tablespoon oil, 1 teaspoon thyme, and 1/2 teaspoon each salt and black pepper; toss until well coated. Spread vegetables in single layer on rimmed baking pan; broil 3 minutes or until vegetables are charred.

Add pasta to boiling water and cook as label directs; drain and return to saucepot.

Meanwhile, in large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add shallot; cook 30 seconds, stirring constantly. Add sliced garlic; cook 20 seconds, stirring constantly. Add broth and wine; cook 1 minute. Add cream and heat to boiling; cook 6 minutes or until reduced by half, stirring occasionally. Stir in remaining 1 teaspoon thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Add cream sauce and vegetables to pasta; toss well to combine. Serve topped with croutons.

Each serving: about 503 calories, 33 g total fat (13 g saturated), 61 mg cholesterol, 947 mg sodium, 39 g carbohydrate, 6 g fiber, 4 g sugars, 8 g protein

Cook’s Wisdom
Pappardelle are long, flat noodles, about 5/8-inch wide, that may or may not have rippled edges. An easy way to create pappardelle is to cut lasagna noodles lengthwise using a pasta wheel or large knife. Serve with freshly grated Parmigiano-Reggiano cheese, if desired.